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

More From Cooking Light

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy Salsa Dip Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy