Ghoul’s Breath Dip

By Jeanette Terry

Ingredients
  • 1 pound (450 g) firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch (1.25 cm) dice

  • 1/4 cup (59 ml) finely chopped red onion

  • 1 serrano chile pepper, seeded and minced

  • 1 garlic clove, minced

  • 3 tablespoons (45 ml) minced fresh cilantro

  • 3 tablespoons (45 ml) fresh lemon juice

  • 1/8 teaspoon (0.625 ml) hot pepper sauce, or to taste

  • 1 cup (236 ml) fat-free sour cream

Directions
  1. In a medium bowl, combine all ingredients except sour cream. Cover and refrigerate for at least 1 hour. Fold in sour cream and let stand for at least 30 minutes before serving with Raw Vegetables.


Nutritional Facts

Servings
15
Makes 4 cups
Serving size
¼ cup
• Calories 24 (4% from fat)
• Protein 1 g
• Carbohydrate 5 g
• Sodium 14 mg
• Trace of dietary fiber
Exchange
1 vegetable

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