Creamy Mexican Salsa Dip
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Ingredients
- 3 cups low fat plain yogurt (drained for 3 hours)
- 4 oz. canned chopped green chilies, drained
- 1/4 cup prepared salsa
- 1/4 cup cilantro (finely chopped)
- 1 tsp. ground cumin
- 1 tsp. dried oregano leaves (crushed)
- 1/4 cup green onions (finely chopped)
- 1 Tbsp. lime juice
- 1/8 tsp. salt
- Black pepper (optional)
Assorted Snacking Vegetables
- 6 cups 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.
- Arrange all vegetables on a large platter surrounding a medium-sized soup bowl.
- When ready, spoon dip into center bowl, garnish with additional cilantro and serve.
Notes
Source:
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This was SO EASY and everyone loved it! You can even add in whatever spices you like, or add in some cayenne if you want an extra kick of heat!