Advertisement

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

Calories 80
Calories from Fat 1 %
Total Fat <1 g
Carbohydrate 16 g
Fiber 4 g
Protein 3 g
Sodium 249 mg

Dietary Exchange

Starch 1

Check out more recipes for Dips & Spreads

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement

Advertisement


Recommended

Advertisement

Advertisement