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.



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Servings: 8
Serving size: 3  tablespoons dip
Yield: 1-1/2 cups
Prep Time: 30 mins
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Ingredients
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    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
Per Serving: cal. (kcal) 85, Fat, total (g) 7, chol. (mg) 15, sat. fat (g) 4, carb. (g) 3, Monosaturated 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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