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Creamy Salsa Dip

Yield 16 servings (serving size: 1/4 cup)
Make this spicy appetizer up to 2 days ahead, and sprinkle with cilantro right before serving. Serve the dip with baked tortilla chips.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 finely chopped seeded jalapeño pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 3 tablespoons chopped fresh cilantro, divided
  • 1 teaspoon habanero hot pepper sauce or any hot pepper sauce
  • 1 (16-ounce) carton low-fat sour cream

Nutrition Information

  • calories 45
  • caloriesfromfat 48 %
  • fat 2.4 g
  • satfat 1.5 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 1.2 g
  • carbohydrate 5.5 g
  • fiber 0.6 g
  • cholesterol 9 mg
  • iron 0.1 mg
  • sodium 68 mg
  • calcium 43 mg

How to Make It

  1. Heat the oil in a large nonstick skillet over medium heat. Add onion, garlic, and jalapeño; cover and cook 3 minutes or until onion is tender. Add tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Cool completely. Stir in 2 tablespoons cilantro, pepper sauce, and sour cream. Cover and chill. Sprinkle with the remaining 1 tablespoon cilantro.