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.

Salsa and Cheese Dip
3  tablespoons dip
1-1/2 cups
30 mins
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  • 1/4 cup fresh Italian parsley leaves
  • 2 tablespoons fresh cilantro leaves
  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon pistachio nuts
  • 1 green onion (white portion, only), cut up
  • 1 8 ounce carton dairy sour cream
  • 2 ounces queso fresco or farmer cheese, crumbled (1/2 cup)
  • 3 tablespoons bottled green salsa
  • Few drops bottled hot pepper sauce
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.
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

Per Serving: cal. (kcal) 85, Fat, total (g) 7, chol. (mg) 15, sat. fat (g) 4, carb. (g) 3, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 0, pro. (g) 2, vit. A (IU) 437.31, vit. C (mg) 4.13, sodium (mg) 33, calcium (mg) 60.58, iron (mg) 0.36, Percent Daily Values are based on a 2,000 calorie diet
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