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Dips & Spreads range from the standard Chips and Dip to the more extravagant Ginger-Lemon Cheese Spread with Pineapple-Peach Sauce. Learn how to make both dips & spreads and everything in between.
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Browse the recipe Chips and Dip
Chips and Dipby the Editors of Easy Home Cooking Magazine
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 |