Tomato Lime Vegetable Dip Recipes

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TOMATO-LIME VEGETABLE DIP



Tomato-Lime Vegetable Dip image

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

16 ounces sour cream substitute
16 ounces stewed tomatoes, drained and chopped
1/2 cup green onion, chopped
12 drops Tabasco sauce
1 1/2 teaspoons lime zest, grated
1/2 teaspoon dry dill weed
1/4 teaspoon white pepper

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



Ultimate tomato salsa image

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

4-6 medium tomatoes, peeled and finely chopped
½ red onion, very finely chopped
1 small garlic clove, chopped
small splash of white wine vinegar
½ lime, juiced
½ bunch of coriander, roughly chopped

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



Summer Fresh Tomato Basil Dip image

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

2 (8 ounce) packages fat-free cream cheese, softened
1 (8 ounce) container fat-free sour cream
2 cups fresh basil leaves, minced
¼ cup fresh flat-leaf Italian parsley, minced
2 tomatoes, seeded and chopped
2 cloves garlic, minced
½ lemon, zested and juiced
2 tablespoons tomato paste
1 teaspoon onion salt
1 teaspoon Worcestershire sauce
1 teaspoon white sugar
ground black pepper to taste

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



Mexican Chicken Dip with Lime image

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

1 package (3 oz) cream cheese, softened
1/3 cup sour cream
3/4 teaspoon grated lime peel
1 package (9 oz) frozen cooked southwestern-seasoned chicken strips, thawed, finely chopped (2 cups)
1 can (3.8 oz) sliced ripe olives, drained
1 can (16 oz) Old El Paso™ refried beans
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 medium Italian plum tomato, chopped
1/2 cup shredded Cheddar cheese (2 oz)
2 tablespoons chopped fresh cilantro, if desired
1 bag (18 oz) tortilla chips

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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