Creamy Salsa Dip

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