Make this spicy appetizer up to 2 days ahead, and sprinkle with cilantro right before serving. Serve the dip with baked tortilla chips.

Rick Rodgers
Recipe by Cooking Light November 2003

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Recipe Summary

Yield:
16 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

45 calories; calories from fat 48%; fat 2.4g; saturated fat 1.5g; mono fat 0.4g; poly fat 0.1g; protein 1.2g; carbohydrates 5.5g; fiber 0.6g; cholesterol 9mg; iron 0.1mg; sodium 68mg; calcium 43mg.
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