Creamy Mexican Salsa Dip


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  • 3 cups low fat plain yogurt (drained for 3 hours)
  • 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


  1. In a medium-sized bowl, combine the drained yogurt with all remaining ingredients for dip except salt and pepper.
  2. Allow to chill covered for 15 minutes or more.
  3. Before serving, adjust seasonings, if desired.
  4. Prepare all vegetables (please go to Carrot Tuna Vegetable Dip recipe in this category and see Cooking Tip for preparation of snacking vegetables.)
  5. Arrange on a large platter surrounding a medium-sized soup bowl.
  6. Optional: serve chips in basket.
  7. When ready, spoon dip into center bowl, garnish with additional cilantro and serve.
  8. 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


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