Makes 2/3 cup
In a food processor, puree 1 ½ cups of mixed fresh cilantro leaves and stems. 1/3 cup reduced fat sour cream, 2 tablespoons fresh lime juice, 1 tablespoon water, and 1 teaspoon olive oil. Season with a pinch of cayenne pepper. If desired add coarse kosher salt.
This works well as a dip with:
• Potatoes
• Turnips
• Squash
• Bell peppers
• Snow peas
• Broccoli
• Cauliflower
Judy Caplan is a registered dietitian with a private practice in preventative health in Reston, VA. Her children’s book, Gobey Gets Full -Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more informationabout Judy and her company.
