South of the Border Dip
This quick dip can be prepared in under 1 minute, making it perfect for last-minute gatherings.
- Yield
- 16 servings
- Serving size
- 2 tablespoons prepared dip, 1/16 of recipe
- Rating
- 3.38 of 5 (39 ratings)
Food groups
Ingredients
- 1 cup fat-free sour cream
- 1 cup fat-free plain yogurt
- 1 cup salsa
Directions
- Wash hands with soap and water.
- Mix the sour cream, yogurt, and salsa.
- Store the dip in a covered container if you don’t plan to eat it right away.
- Keep the dip in the fridge until you serve it.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 22.23 |
| Total Fat | 0.05 g |
| Saturated Fat | 0.02 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 1.66 mg |
| Carbohydrates | 4.07 g |
| Dietary Fiber | 0.17 g |
| Total Sugars | 1.55 g |
| Added Sugars included | 0 g |
| Protein | 1.45 g |
| Calcium | 51 mg |
| Potassium | 82 mg |
| Sodium | 99.39 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 6 mg |
| Phosphorus | 41 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 15 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 2 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 1 mcg |
| Folate | 5 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0.1 mg |
| Niacin | 0 mg |
| Choline | 6 mg |
Notes
Serve with baked tortilla chips, crackers, or bite-sized vegetables.
Recipes you may also like
- Herbed Dip
- Tangy Dressing
- Curry Dip
- Fresh Tomato Salsa
- Creamy Dill Dip
- Banana Oat Cookies
- Lite Fried Okra
- Mock Sour Cream
Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/south-border. Federal works are public domain in the United States.