Vegetable Medley with Salsa Dip
What goes in
- 2carrots
- 2celery stalks
- 1 cupbell pepper
- 1 cupfat-free sour cream
- 1 cupfresh salsa
- 1lime
- 2tomatoes
- ½onion
- 3jalapeno chiles
- ¼ cupfresh cilantro
- 1.2 mlsalt
How to cook it
- Spread the cut carrots, celery, and bell peppers neatly across a serving platter.
- In a small dish, stir together the sour cream and fresh salsa, then set it out with the vegetables.
- To prepare the fresh salsa, combine the lime juice, chopped tomatoes, diced onion, minced jalapeños, cilantro, and salt in a medium bowl.
- Keep any extra salsa sealed in a container in the refrigerator for up to 3 days.
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