Cilantro Dipping Sauce

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. 

About WF Staff

Washington FAMILY Staff

Leave a Reply

Your email address will not be published.