Creamy Salsa Dip

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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
Member Ratings and Reviews
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I enjoy this recipe. I agree, the first time I made it, it was a bit bland. Now I just add a bit more hot sauce and some garlic salt when it's done and I find it yummy. I've made it to munch with carrots, put on a baked potato and brought to family parties.11/24/04
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Agree with earlier comments. Even with extra hot sauce, it was bland and too creamy for my taste. Not sure what Im going to do with the leftovers.02/17/04




