3-Step Southwestern Dip

Photo: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions
Yield
Makes 16 servings (serving size: 2 tablespoons dip and 1/2 cup vegetables)
By Allison Avery
March 2016

Ingredients

  • 1 (0.4-ounce) package dry ranch dressing mix
  • 1 (16-ounce) carton reduced-fat sour cream
  • 2 tablespoons chopped fresh cilantro

Nutritional Information

  • Calories per serving 81
  • Fat per serving 3g
  • Saturated fat per serving 2g
  • Monounsaturated fat per serving 1g
  • Protein per serving 2g
  • Carbohydrate per serving 9g
  • Fiber per serving 2g
  • Cholesterol per serving 10mg
  • Sodium per serving 142mg
  • Calcium per serving 75mg

How to Make It

Combine all three ingredients in a bowl, stir well, and serve with low-fat pita chips or fresh veggies.

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