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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Make this spicy appetizer up to 2 days ahead, and sprinkle with cilantro right before serving. Serve the dip with baked tortilla chips. Ingredients:
2 teaspoons olive oil |
1/2 cup finely chopped onion |
2 garlic cloves, minced |
1 finely chopped seeded jalapeño pepper |
1 (14.5-ounce) can diced tomatoes, undrained |
3 tablespoons chopped fresh cilantro, divided |
1 teaspoon habanero hot pepper sauce or any hot pepper sauce |
1 (16-ounce) carton low-fat sour cream |
Directions:
1. Heat the oil in a large nonstick skillet over medium heat. Add onion, garlic, and jalapeño; cover and cook 3 minutes or until onion is tender. Add tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Cool completely. Stir in 2 tablespoons cilantro, pepper sauce, and sour cream. Cover and chill. Sprinkle with the remaining 1 tablespoon cilantro.
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