Mixed Vegetables with Mexican Sour Cream Dip
Quick Info:
Servings
Contains Dairy
Vegetarian
Good for Leftovers
Heart-Healthy
Diabetes-Friendly
Nutritional Info (Per serving):
Calories: 88, Saturated Fat: 1.5g, Sodium: 146mg, Dietary Fiber: 1.5g, Total Fat: 4.5g, Carbs: 9g, Cholesterol: 8mg, Protein: 3g
Carb Choices: 0.5
Recipe Source:

Prep Time: 7 mins
Total Time: 7 mins
Ingredients
1 cup(s) sour cream, reduced-fat
1 1/2 tablespoon lime juice
1 tablespoon oil, olive, extra virgin
2 tablespoon cilantro, fresh
1/2 teaspoon cumin, ground
1/4 teaspoon pepper, red ground
1/4 teaspoon salt
8 ounce(s) cucumber(s)
6 ounce(s) pepper(s), red, bell
8 ounce(s) squash, summer (yellow)
Preparation
1. Combine first 7 ingredients in a small bowl; stir until well blended. Serve with cucumber, red bell pepper, and squash.

Yield: 6 servings (serving size: about 31/2 tablespoons dip and 8 vegetable pieces).