Delicious Dilemma Dips and Chips
3 tomatoes(I like to add some cherry tomatoes)
2 green bell peppers
1 jalepeno pepper
1 bunch cilantro
1/2 t cumin
salt and pepper to taste
I don't really follow a recipe for this salsa. Just chop everything up and let it sit in the fridge to blend the flavors. Eat it with your favorite chips. Mine are the Hint of Lime by Tostinos.
1-1/2 cups frozen peas
2 tablespoons water
1/3 cup fat-free sour cream
2 tablespoons mashed ripe avocado
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon ground cumin
Dash hot pepper sauce
1/2 cup chopped tomato
2 tablespoons finely chopped onion
Place peas and water in a saucepan; cook for about 2 minutes or until heated through. Drain; place peas in a food processor or blender. Add sour cream, avocado, lemon juice, garlic, cumin and hot pepper sauce; cover and process until smooth. Stir in tomato and onion. Cover and refrigerate for 1 hour. Serve with vegetables or tortilla chips. Yield: 1-2/3 cups.
Note: This recipe stays green overnight and does not brown.
Nutritional Analysis: 2 tablespoons of dip equals 25 calories, trace fat (0 saturated fat), trace cholesterol, 25 mg sodium, 4 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.
Source: Taste of Home