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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
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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)
- Servings Per Recipe 8,
- Calories 85,
- Protein (gm) 2,
- Carbohydrate (gm) 3,
- Fat, total (gm) 7,
- Cholesterol (mg) 15,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Vitamin A (IU) 437,
- Vitamin C (mg) 4,
- Sodium (mg) 33,
- Calcium (DV %) 61,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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