Mexican Salsa Dip Recipe
- 2 cups (16 ounces) fat-free sour cream
- 1 cup salsa
- 4 pita breads (6 inches)
- 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.
2 tablespoon: 72 calories, trace fat (trace saturated fat), 6mg cholesterol, 130mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 3g protein Diabetic Exchanges:1/2 starch, 1 vegetable
Reviews for Mexican Salsa Dip
Sweet Red Wine
Enjoy this recipe with a sweet red wine.