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Chips and Dip


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

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

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