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
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
- 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.
Creamy Salsa Dip Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American, Southwest
- DIETARY CONSIDERATION: Low Cholesterol
- OCCASION: New Year's, Super Bowl
- PUBLICATION: Cooking Light
More Recipes for Appetizers
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Blue Cheese-Artichoke Dip
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Salsa Cheesecake
Oxmoor House -
Creamy Spinach and Feta Dip
Cooking Light
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