Creamy Salsa Dip

recipe
Make this spicy appetizer up to 2 days ahead, and sprinkle with cilantro right before serving. Serve the dip with baked tortilla chips.

Yield:

16 servings (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Rick Rodgers,

October 2005
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