Creamy Salsa Dip

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 48%
  • Fat: 2.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.2g
  • Carbohydrate: 5.5g
  • Fiber: 0.6g
  • Cholesterol: 9mg
  • Iron: 0.1mg
  • Sodium: 68mg
  • Calcium: 43mg


  • 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


  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.
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