|
|
| Yields |
1 Cup |
| Serving Size |
1/4 Cup |
| 1/2 C |
Salsa (medium heat) |
| 1/2 C |
Lite (5% fat) sour cream |
| 2 Tbs. |
Ground flaxseed |
| 1 Tbs. |
Fire roasted pepper
(Scarpone's), pat dry |
• Combine salsa, sour cream and roasted pepper in food processor.
• Blend until uniform.
• Stir in flax.
• Cover and chill for ½ to 1 hour.
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