Jalapeno Cream
by mamahahn
This low-fat dressing has a lot of zing - great for salads or dip.
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INGREDIENTS
- 16 ounces Light sour cream
- 3/4 cup Skim milk
- 1 package Ranch-style dressing mix
- 1/2 teaspoon Salt
- 1/2 cup Fresh cilantro leaves
- 2 medium Jalapeno peppers
INSTRUCTIONS
Using gloves, remove stems from peppers and some of the seeds/membrane. Cut into 1-inch pieces.
Combine peppers and all remaining ingredients in a food processor or blender. Blend until smooth. Chill for at least 30 min. before serving (it will thicken some as it chills).
Notes: This is my attempt to copy the Chuy's jalapeno cream that my sister-in-law, Jenny Fikes, brought to our Hahn family Christmas party in 2008. If the consistency is too thick for you, just add a little more milk. Adjust number of peppers depending on how hot you like it. Two tablespoons = 11 calories and a trace of fat.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (28g) | ||
| Recipe Makes: 24 Servings | ||
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| Calories: 29 | ||
| Calories from Fat: 18 (62%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2g | 3 % | |
| Saturated Fat 1.3g | 6 % | |
| Monounsaturated Fat 0.6g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 6.8mg | 2 % | |
| Sodium 17.6mg | 1 % | |
| Potassium 56.9mg | 1 % | |
| Total Carbohydrate 1.8g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 1.8g | ||
| Protein 0.9g | 1 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 29
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