TOMATO-LIME VEGETABLE DIP
A healthier dip for raw vegies. Use a sour cream product like IMO or fat-free sour cream. Make sure tomatoes are well drained.
Provided by Outta Here
Categories < 60 Mins
Time 45m
Yield 3 cups, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients and refrigerate, covered, for 1/2 hour.
- Serve with raw vegetables cut into decorative pieces. Use carrots, broccoli, cauliflower, celery etc. along with unusual vegetables such as fennel, endive and various colored peppers.
Nutrition Facts : Calories 109.2, Fat 9, SaturatedFat 8.1, Sodium 158.4, Carbohydrate 6.5, Fiber 0.7, Sugar 4.8, Protein 1.6
ULTIMATE TOMATO SALSA
Make this tasty salsa in just 5 minutes with tomatoes, onion, garlic, lime, coriander and white wine vinegar
Provided by Oli Wilson-Nunn
Categories Side dish
Time 5m
Number Of Ingredients 6
Steps:
- Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.
Nutrition Facts : Calories 29 calories, Fat 0.2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SUMMER FRESH TOMATO BASIL DIP
I created this light summery dip/spread to use up an overabundance of my garden's ripe tomatoes and gorgeous basil. Serve with cut-up vegetables, crackers or corn chips.
Provided by Challena
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 44
Number Of Ingredients 12
Steps:
- Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.
Nutrition Facts : Calories 19 calories, Carbohydrate 2.4 g, Cholesterol 1.8 mg, Fat 0.2 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 109.3 mg, Sugar 0.8 g
MEXICAN CHICKEN DIP WITH LIME
Every mouthful of this layered dip, made easy with pre-seasoned frozen chicken strips, explodes with Southwestern spices and citrus tang.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 3h20m
Yield 18
Number Of Ingredients 11
Steps:
- Line 9-inch pie pan with plastic wrap, allowing wrap to extend over edge of pan. In small bowl, mix cream cheese and sour cream until well blended. Stir in lime peel. Spread mixture in pie pan.
- Sprinkle chicken and olives over cream cheese mixture. In small bowl, stir refried beans to soften. Spread beans over chicken mixture. Cover with plastic wrap; refrigerate at least 3 hours but no longer than 6 hours.
- To serve, unmold dip onto 10-inch flat serving platter; remove plastic wrap. Top dip with salsa, tomato, cheese and cilantro. Serve with tortilla chips.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 1 g, TransFat 0 g
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