This is my favorite summer dip. You can dip vegetables, crackers or the baked tortilla chips. The combination of sweet, sour and spicy means it appeals to many people ( so perfect for potlucks) and you could even decrease the amount of cilantro if you are not a big cilantro fan.
1- 8 ounce container of fat free sour cream (choose a firm brand; otherwise, dip is runny or choose a firm Greek Yogurt).
¼ cup nonfat mayonnaise
½ cup fresh cilantro, chopped
1 tablespoon honey
½ teaspoon cumin
¼ teaspoon red pepper flakes (optional)
2 tablespoons fresh lime juice
¼ cup salsa
12 corn tortillas
Salt, cayenne, or garlic powder
In a medium bowl, combine first seven 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!
Preheat oven to 375°F. Stack tortillas and cut into half, then into thirds. Place wedges on ungreased cookie sheet and sprinkle with salt, cayenne, or garlic powder, as desired. Bake about 10 minutes, or until wedges are crisp.
Make 6 dozen chips. Serves 8.
Source: Food and Mood: The Complete Guide to Eating Well and Feeling your Best.
Nutritional Info (per serving): Calories: 135, Fat: 1.1g, Carbs: 80, Protein: 13
Lorrie Mickelson, M.A., B.A./BPHE, Registered Yoga Teacher, Certified Pilates Instructor, Certified Personal Trainer, email@example.com, 705 647 2848