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Pico It Gallo Dip

fatfree.kitchen's picture
Ingredients
  Finely chopped tomato 2 Cup (32 tbs), drained (Fresh Or Canned Low Sodium)
  Minced scallions 1⁄4 Cup (4 tbs)
  Fresh jalapeno 2 (Leave Seeds In If You Want A Very Hot Sauce, Remove For A Milder Sauce)
  Garlic 1 Clove (5 gm), minced
  Ground coriander 1 Tablespoon
  Dried oregano leaves 1 Teaspoon
  Lime juice 3 Tablespoon
  Low-sodium tomato juice 1⁄2 Cup (8 tbs)
Directions

Combine the tomatoes, scallions, jalapenos, garlic, coriander, oregano, lime juice, and tomato juice in a serving bowl.
Refrigerate if not serving immediately.
Variations Substitute white distilled vinegar for lime juice, and green bell peppers for jalapenos.
Combine 1 cup Pico de Gallo Dip with 1 cup nonfat sour cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Dish: 
Salsa
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick, Healthy

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4.0375
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 184 Calories from Fat 35

% Daily Value*

Total Fat 4 g6.4%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 99.6 mg4.2%

Total Carbohydrates 40 g13.2%

Dietary Fiber 15.4 g61.7%

Sugars 15.5 g

Protein 8 g15.8%

Vitamin A 81.7% Vitamin C 198.4%

Calcium 26.7% Iron 36.1%

*Based on a 2000 Calorie diet

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Pico It Gallo Dip Recipe