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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.

2.5 by 10 people
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  • Makes: 8 servings
  • Serving Size: 3 tablespoons dip
  • Yields: 1-1/2 cups
  • Prep: 30 mins
  • Chill: 1 hr

Salsa and Cheese Dip



  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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