This is an amazing summer dip used with baked tortilla chips or any type of healthy dipper. I also use it on sandwiches or as a sauce for fish”. I also use plan Greek Yogurt instead of the fat-free sour cream and if you want less calories you can leave out the mayo. The mayo makes it a little different consistency and adds a bit of tang but you can play this in terms of your taste.
Savory Cilantro Dip & Baked Tortilla Chips
1 – 8 ounce container of fat free sour cream (Choose a firm brand; otherwise dip is runny)
¼ cup nonfat mayonnaise
½ cup fresh cilantro, chopped
1 Tablespoon honey
½ Teaspoon cumin
¼ Teaspoon red pepper flakes
2 Tablespoons fresh lime juice
½ cup salsa
12 corn tortillas
Salt, cayenne or garlic powder
Dip: In a medium bowl, combine first 7 ingredients; mix well. Cover and refrigerate 1 to 2 hours or overnight. When ready to serve, pour ½ cup salsa over dip. Serve with chips or a few veggies.
Chips: Preheat oven to 375 degrees Fahrenheit. Stack tortillas and cut in half, then into thirds. Place wedges on ungreased cookie sheets and sprinkle with salt, cayenne or garlic powder, as desired. Bake about 10 minutes, or until wedges are crisp.
Makes 6 dozen chips and Serves 8
Nutritional Information per serving:
Calories: 135, Fat: 1.1 grams, Carbs: 24g, Protein: 4.0g, Sugar: 4.7g, Fiber: 2.5 grams.
Reference: Food and Mood Cookbook by Elizabeth Somer
Lorrie Mickelson Registered Yoga Teacher, Certified Pilates Instructor, Certified Personal Trainer, M.A., B.A/BPHE