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DIFFICULTY LEVEL
Ingredients
- 3 cups low fat plain yogurt (drained for 3 hours)
- 1 (4 ounce) can chopped green chilies, drained
- 1/4 cup prepared Mexican salsa
- 1/4 cup finely chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves, crushed
- 1/4 cup finely chopped green onions
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- Black pepper (optional)
- 6 cups assorted snacking vegetables such as: baby carrots, cauliflower or broccoli flowerets, celery sticks, cherry tomatoes, cucumbers, zucchini sticks
- Tortilla chips (optional)
- Cilantro leaves, garnish
Instructions
- In a medium-sized bowl, combine the drained yogurt with all remaining ingredients for dip except salt and pepper.
- Allow to chill covered for 15 minutes or more.
- Before serving, adjust seasonings, if desired.
- Prepare all vegetables (please go to Carrot Tuna Vegetable Dip recipe in this category and see Cooking Tip for preparation of snacking vegetables).
- Arrange on a large platter surrounding a medium-sized soup bowl.
- When ready, spoon dip into center bowl, garnish with additional cilantro and serve.
- Optional: serve chips in basket.
- Enjoy!
Nutritional Information
Serving Size: 4-5
Calories: 131
Total Fat: 1 g
Saturated Fat: 0 g
Trans Fat: 0 g
Sugar: 16 g
Sodium: 438 mg
Carbs: 24 g
Protein: 9 g