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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)
- Servings Per Recipe 8,
- 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,
- pro. (g) 2,
- vit. A (IU) 437,
- vit. C (mg) 4,
- sodium (mg) 33,
- calcium (mg) 61,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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