Salsa and Cheese Dip
Create a chunky dip by combining sour cream with a bit of salsa and chunks of queso fresco--a white, crumbly Mexican cheese. A swirl of fresh herbs and green onion add vivid flavor.
Prep Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
about 1-1/2 cups
Ingredients
-
1/4 cup fresh Italian parsley leaves
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2 tablespoons fresh cilantro leaves
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1 tablespoon fresh oregano leaves
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1 tablespoon pistachio nuts
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1 green onion (white portion, only), cut up
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1 8-ounce carton dairy sour cream
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2 ounces queso fresco or farmer cheese, crumbled (1/2 cup)
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3 tablespoons bottled green salsa
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Few drops bottled hot pepper sauce
Directions
1.
In a food processor or blender combine parsley, cilantro, oregano, the 1 tablespoon pistachio nuts, and the onion. Cover and process until finely chopped. Set aside.
2.
In a small bowl stir together sour cream, queso fresco, salsa, and bottled hot pepper sauce. Stir in herb mixture. Cover and chill 1 to 2 hours or until serving time. To serve, spoon into serving bowl and top with whole pistachios. Makes about 1-1/2 cups.
Nutrition information
Calories 85, Total Fat 7 g, Saturated Fat 4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 15 mg, Sodium 33 mg, Carbohydrate 3 g, Total Sugar 0 g, Fiber 0 g, Protein 2 g. Daily Values: Vitamin C 7%, Calcium 6%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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