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.
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.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.