Hot and Smoky Chipotle-Garlic Dip

Hot and Smoky Chipotle-Garlic Dip - 6g Carbs, 0g Fiber, 2g Sugar

{Chipotle Peppers are very Hot...if you are not familiar with them use cautiously... Take care, Gloria]

From: The American Heart Association Low-Salt Cookbook, Third Edition, 2006 by the American Heart Association

Serves 8: 2 Tbsp per serving

Without the milk, this spicy mixture is delicious on cucumber rounds or baked tortillas. Use the milk for a thinner dip to serve with vegetables. 2/3 cup fat-free or light sour cream 3 Tbsp fat-free or light mayonnaise 2 Tbsp fat-free milk (optional) 2 Tbsp fresh lemon juice 1 chipotle pepper, canned in adobo sauce 1 medium garlic clove, minced 1/8 tsp salt Fresh cilantro sprigs (optional)

In a food processor or blender, process all the ingredients except the cilantro until smooth.

To serve, transfer the dip to a serving bowl. Garnish with the cilantro.

Cook's Tip on Chipotle Peppers: These dried, smoked jalapenos provide a unique, smoky heat. You can find cans of these flavorful chiles, frequently in adobo sauce, in major supermarkets in the international or ethnic section.

Nutrition per Serving: 44 Calories, 1g Total Fat, 0g Saturated, 0g Polyunsaturated, 0g Monounsaturated, 5mg Cholesterol, 152mg Sodium, 2g Protein, 6g Carbs, 0g Fiber, 2g Sugars, 33mg Calcium, 54mg Potassium

Dietary Exchanges: 1/2 other carbohydrate

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group