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Randy Red Salsa Dip

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Submitted by HannaMae

YIELD

2 1/4 cups

PREP

15 min

COOK

?

READY

1 hrs

Ingredients

2 473
CUPS ML TOMATOES
fresh, diced
¼ 59
CUP ML ONIONS
coarsely chopped
1 ½ 7.5
TEASPOONS ML GARLIC
minced
1 15
TABLESPOON ML JALAPEÑO PEPPER
chopped
0.6
TEASPOON ML SALT
¼ 1.3
TEASPOON ML OREGANO
dried
1 15
TABLESPOON ML CILANTRO
fresh, chopped
¾ 3.8
TEASPOON ML LIME JUICE

Directions

Mix the tomatoes and onion, blending well.

Add all the other ingredients, blending well.

Let stand for 1 hour before serving for the flavors to meld.

May be served at room temperature or chilled.

Suggested dippers: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 21 9% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 79mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 15% Vitamin C 22%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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