- TLC >
- Guides >
- Food >
- Recipes >
- Courses & Dishes >
- Appetizers >
- Dips & Spreads
Chips and Dip
Browse the recipe Chips and Dip
YIELD Makes 8 servings
See Cooking Videos
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:
- Whisk together sour cream and salsa in medium mixing bowl. Transfer to serving bowl. Cover and refrigerate.
- Slice each jicama quarter into 1/8-inch chips. Slice cucumber into 1/8-inch rounds. Store in refrigerator until ready to serve.
- 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.
This recipe appears in:
Dips & Spreads
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 |