Scoop this creamy dip with pita chips and carrot, celery, red bell pepper, and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening, use precut vegetables from the produce section.
I added extra hot sauce to give it a little more kick. I also food processed half of it
a little more coarsely and puréed the remaining half Then mixed the two halves together
June 08, 2012
Delicious, left onions out of processor & added last for texture, and also added chopped coriander/cilantro.
January 07, 2012
November 01, 2011
Truly outstanding! I didn't change or add a thing. It is very flavorful and you will have a hard time quitting eating it! Thanks Cooking Light team.
June 29, 2011
Yum! This was SO good! This would be perfect as a spread in a sandwich! I made 1/3 of this recipe to accompany enchiladas and it was the perfect topping, very cool and creamy with mexican flare. We also had cucumber slices on the side for dipping and that was also super good!
April 22, 2011
Easy, healthy and delicious. What more could you ask for!
January 09, 2011
This is a tasty, easy recipe and makes approximately 3-4 cups (my food processor was completely full!)I made this recipe exactly as written. Next time I would add a bit more salt and jalapeno or hot sauce and a bit less cumin.
April 05, 2010
This was wonderful! I made it using homemade yogurt and followed the directions exactly. A few jalapeno seeds got in, so it had a little kick to it. Served with cucumbers, grape tomatoes, baby carrots and pita chips. Not as heavy as guacamole. My son even used it on a wrap with spinach and turkey.