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
- 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.
- 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.
- 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!
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