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Salsa and Cheese Dip

Source of Recipe


Better Homes and Gardens Magazine June 2004



List of Ingredients



• ¼ c. fresh Italian parsley leaves
  
• 2 T. fresh cilantro
  
• 1 T. fresh oregano
  
• 2 T. pistachio nuts
  
• 1 green onion (white portion only), cut up
  
• 1 8-oz. carton sour cream
  
• 2 oz. queso fresco or farmer cheese, crumbled (or more, to taste)
  
• 3 T. bottled green salsa
  
• Few drops bottled hot pepper sauce
  






Instructions



1. In a food processor or blender combine parsley, cilantro, oregano, 1 T. of the pistachio nuts, and the onion. Cover and process until finely chopped. Set aside.
   
   
2. In a small bowl stir together sour cream, queso fresco, salsa, and hot pepper sauce. Stir in herb mixture. Cover and chill 1 – 2 hours or until serving time.
   
   
3. To serve, spoon into serving bowl and top with remaining pistachio nuts.
   
   






Final Comments


Makes 1 ½ c.

Serve with tortilla chips and veggies. It would be a fabulous baked potato topping, too!