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


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

Nutritional Facts

2 tablespoon: 72 calories, 0 fat (0 saturated fat), 6mg cholesterol, 130mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.


  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

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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