Mum’s Mexican style dip
December 24, 2006 Appetizers, Dips, EASY, vegetarian
It must have been a special occasion.
I tried to explain to mum that she could make special occasions happen all of the time through food. She didn’t take to it… but later enjoyed it my sis raving about how much she liked this dip!
It was a winner at Mum’s house! So I’m going to serve you up mum’s recipe – and after that suggest some alternatives as this is quite a versatile dish.
Serves: 4-6 (It is up to you how much you make as the quantities are adaptable. )
Prep: 15 min
Cook time: zilch
Ingredients:
125g of lite cream cheese
125g of lite sour cream
2 tablespoons of sweet chili sauce
2 tablespoons of finely chopped cucumber
2 tablespoons of finely chopped red capsicum
2 tablespoons of finely chopped tomato
1 tablespoons of finely chopped baby spinach
1 tablespoon of finely chopped parsley
Corn chips for dipping
Please select lite choices it’s just as yummy and full of flavor with out being full on fat.
1. In a bowl, mix together the lite cream cheese and the lite sour cream using a blender if you have one.
2. Once combined, find a plate or tray that has a good amount of surface area to spread the mixture out on to. As you can see in the picture the dip should be presented only about 1 ½ centimeters deep so that there is plenty of surface area on top to sprinkle the vegetables over.
3. After the mixture has been spread out drizzle the top with sweet chili sauce
4. In another bowl, mix together the chopped vegetables
5. Spread mixed vegetables evenly over the top of the cream dip.
6. Serve with corn chips
Alternatives:
Lettuce instead of baby spinach, coriander, corn, avocado, olives, shallots, chives, etc.
Don’t go overboard – four or so ingredients should be enough.