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Salsa and Cheese Dip

Makes: 8 servings
Serving size: 3 tablespoons dip Yield: 1-1/2 cups
Prep 30 mins Chill 1 hr
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,
  • fiber (g) 0,
  • sugar (g) 0,
  • 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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