In a small bowl, combine the first seven ingredients.
In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.
Pour over cucumber mixture and toss gently to coat.
Serve immediately with chips. Yield: 2-1/2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (63g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 16 (20%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 2.8mg||1 %|
|Sodium 168.3mg||6 %|
|Potassium 181mg||5 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 12.5g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 80
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