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Creamy Salsa Dip

Cooking Light

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Good, Solid Recipe

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)

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.

Nutritional Information

Calories:
45 (48% from fat)
Fat:
2.4g (sat 1.5g,mono 0.4g,poly 0.1g)
Protein:
1.2g
Carbohydrate:
5.5g
Fiber:
0.6g
Cholesterol:
9mg
Iron:
0.1mg
Sodium:
68mg
Calcium:
43mg
Rick Rodgers, Cooking Light, NOVEMBER 2003