Recipe by Fruits & VeggiesMore Matters®
"This easy-to-fix dip combines the popular flavors of Mexico in a creamy snack that's suitable for both vegetable and chip appetizers. Once the yogurt has drained, it takes only 30 minutes to whip up this delicious treat. Easily add vegetables to your day while wallowing in a creamy decadence without noticing how good it is for you!"
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low-fat plain yogurt, drained for 3 hours*
1 (4 ounce) can
chopped green chilies, drained
prepared Mexican salsa
finely chopped cilantro
dried oregano leaves, crushed
finely chopped green onions
Tortilla chips (optional)
1 (13.5 ounce) package
Cilantro leaves, for garnish
assorted snacking vegetables such as: baby carrots, cauliflower or broccoli flowerets, celery sticks, cherry tomatoes, cucumbers, zucchini sticks
I did use my own homemade salsa as I had some on hand and I did add just a touch of ground california chili powder. It's chili powder but it's not all heat you get, just a touch but you get the same flavor of chili powder. Awesome. We absolutely loved this. We started dipping vegetables with this but my husband went into the pantry, dug out a bag of tortilla chips and went to town. Next time, I might add some finely diced roma tomatoes but that's really not a huge change and dosen't mean the dip is any less awesome. We absoluely loved it. NOTE: I think this would make a great "sauce" as well for a cold Mexican pizza, too!
Worked perfect to shake up my monthly girls night in!
Cut down the cumin by about 1/2 and add a few dashes of hot sauce. It's better with chips than veggies, but either way it's very tasty!
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