ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mixed Vegetables With Mexican Sour Cream Dip

Prep time 12 mins
Yield 6 servings (serving size: about 3 1/2 tablespoons dip and 8 vegetable pieces)

Ingredients

  • 1 cup reduced-fat sour cream
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 1 (8-ounce) cucumber, cut into 16 slices
  • 1 (6-ounce) red bell pepper, cut into 16 strips
  • 1 (8-ounce) squash, cut into 16 slices

Nutrition Information

  • calories 88
  • fat 4.4 g
  • satfat 1.7 g
  • protein 3.1 g
  • carbohydrate 9.1 g
  • fiber 1.4 g
  • cholesterol 8 mg
  • iron 0.8 mg
  • sodium 146 mg
  • calcium 63 mg

How to Make It

  1. Combine first 7 ingredients in a small bowl; stir until well blended. Serve with cucumber, red bell pepper, and squash.

Cook's Notes

For a variation, serve this spicy dip over a baked potato stuffed with plenty of steamed vegetables.

Oxmoor House Healthy Eating Collection