Name: Mixed Vegetables With Mexican Sour Cream Dip
Prep time: 12 min
Total time: 12 min
Yield: 6 servings (serving size: about 3 1/2 tablespoons dip and 8 vegetable pieces)
Ingredients: 1 cup reduced-fat sour cream; 1 ½ tablespoons lime juice; 1 tablespoon extra-virgin olive oil; 2 tablespoons chopped fresh cilantro; ½ teaspoon ground cumin; ¼ teaspoon ground red pepper; ¼ 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

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

Chef's Notes

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

Source

Oxmoor House Healthy Eating Collection

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Mixed Vegetables With Mexican Sour Cream Dip

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Mixed Vegetables With Mexican Sour Cream Dip

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Mixed Vegetables With Mexican Sour Cream Dip

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Recipe Summary test

Ingredients

Directions

Chef's Notes

Source

Nutrition Facts

Reviews

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