Mexican Salsa Dip Recipe

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For a cool, creamy snack with a bit of a kick, try this recipe. It goes fast at weddings, card parties or any gathering. You'll be amazed that this flavorful dip has only three ingredients!—Carol Battle, Heathsville, Virginia

This recipe is:

Quick

Diabetic Friendly

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Mexican Salsa Dip Recipe

Prep: 10 min. + chilling Bake: 5 min.

Yield: 24 Servings

10 5 15

Ingredients

2 cups (16 ounces) fat-free sour cream
1 cup salsa
4 pita breads (6 inches)

Directions

In a bowl, combine sour cream and salsa. Cover and chill for at least 2 hours.
Cut each pita into six wedges; separate each wedge into two pieces. Place on an ungreased baking sheet. Bake at 275° for 5-10 minutes or until crisp. Serve with the dip. Yield: 3 cups.

Diabetic Exchanges: One serving (2 tablespoons of dip and 2 pieces of pita bread) equals 1 vegetable, 1/2 starch; also, 52 calories, 175 mg sodium, 1 mg cholesterol, 10 gm carbohydrate, 2 gm protein, trace fat.

Originally published as Tex-Mex Dip in Taste of Home February/March 1997