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Low Fat Summer Salsa Herb Dip


4 oz light cream cheese
1/2 cup light sour cream
1/4 cup chopped fresh basil (1/2 tsp dried)
3 tablespoon mild salsa
1 tablespoon chopped fresh dill (1/2 tsp dried)

In bowl, beat cheese with sour cream until smooth. Stir in basil, salsa and dill. Cover and refrigerate for 1 hour or until chilled or for up to 2 days.

Makes 1 cup.

PER TBSP about 28 cal, 1 g pro, 2 g total fat (1 g sat. fat), 1 g carb, trace fibre, 8 mg chol, 50 mg sodium, % RDI: 2 % calcium, 1 % vit A, 2 % vit C, 1 % folate




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.