Ingredients
2 carrots (cut into 3-inch sticks)
2 celery stalks (cut into 3-inch sticks)
1 cup bell pepper (green or other color)
1 cup sour cream
fat free
1 cup fresh salsa (see recipe below)
1 lime (juiced)
2 tomatoes (chopped)
1/2 onion (chopped)
3 jalapeno chiles (finely chopped
seeded if desired)
1/4 cup cilantro (chopped fresh)
1/4 teaspoon salt
Steps
Wash hands with soap and water.
Arrange vegetables on a platter.
In a small bowl, mix sour cream and salsa. Serve.
In a medium bowl, mix lime juice, tomatoes, onions, jalapeño chiles, cilantro, and salt.
Store salsa in refrigerator for up to three days in a covered plastic or glass container.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 102 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 6 mg |
| Sodium | 545 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Total Sugars | 7 g |
| Added Sugars included | 0 g |
| Protein | 4 g |
| Vitamin D | 0 mcg |
| Calcium | 120 mg |
| Iron | 1 mg |
| Potassium | 585 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Vegetable Medley with Salsa Dip. Recipe source: California 5 A Day, It’s So Easy Contra Costa Health Services. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.