Salsa and Cheese Dip

Create a chunky dip by combining sour cream with a bit of salsa and queso fresco a white, crumbly Mexican cheese. A swirl of fresh herbs and green onion add vivid flavor.

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10 users rated this recipe an average rating of 2.5
Makes:
8 servings
Serving Size:
3 tablespoons dip
Yields:
1-1/2 cups
Prep:
30 mins
Chill:
1 hr
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Salsa and Cheese Dip

Ingredients
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

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 Facts

(Salsa and Cheese Dip)
    Per serving:
  • 85 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 15 mg chol.,
  • 33 mg sodium,
  • 3 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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