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Jerk Wings with Ranch Dipping Sauce
Dips & Spreads are the perfect way to make your appetizers really shine, so try these quick and easy recipes.
Yield: Makes 8 servings
Ingredients:
1
cup fat-free sour cream
1
cup salsa
1
small jicama (about 1-1/2 pounds), trimmed, peeled and quartered
1
medium seedless cucumber (about 12 ounces), washed, dried, ends trimmed
Preparation:
1.
Whisk together sour cream and salsa in medium mixing bowl. Transfer to serving bowl. Cover and refrigerate.
2.
Slice each jicama quarter into 1/8-inch chips. Slice cucumber into 1/8-inch rounds. Store in refrigerator until ready to serve.
3.
To serve, place bowl of dip in middle of large round or oval platter. Fan jicama chips in layers around half of platter; fan and layer cucumber rounds around other half.
Nutritional Information:
| Serving Size: | |
| Sodium | 249 mg |
| Protein | 3 g |
| Fiber | 4 g |
| Carbohydrate | 16 g |
| Total Fat | <1 g |
| Calories from Fat | 1 % |
| Calories | 80 |
Dietary Exchange:
| Starch | 1 |
This recipe appears in:
Dips & Spreads
