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
TOTAL TIME: Prep: 10 min. + chilling Bake: 5 min.
MAKES:24 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 5 min.
MAKES: 24 servings

Ingredients

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

Nutritional Facts

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.

Directions

  1. In a bowl, combine sour cream and salsa. Cover and chill for at least 2 hours.
  2. 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.
Originally published as Tex-Mex Dip in Taste of Home February/March 1997

Nutritional Facts

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.

This recipe pairs well with a sweet red wine.

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