I love salads and raw veggies! But what I love more is eating these especially when it's paired with THE perfect dressing or dip. Now you may be thinking, why make dressing at home when I can just run to the grocery store and just buy it? The truth is, salad dressing is so much better for you when it's home made and fresh. How do I know this you ask? It just so happens that earlier this year, I happened to be reading an article which contained a list of items to avoid buying at the grocery store because they are not very good for you and guess what made the list? Store bought dressing! The article went on to say, store bought dressings are not as good for you predominantly because of all the added preservatives. Who wants to eat something that was made months (maybe even a year ago) when you can whip up something that quick, easy, and yummy in no time?! Today's recipe is just that...simple, quick, & easy. I hope it's enjoyed in your home as much as it is in mine!
Ingredients:
1 (16 oz) container of fat free sour cream (use reduced fat or regular if making a dip instead of dressing)
2 large whole jalapeños, chopped and deveined/deseeded
1/3 cup fresh chopped cilantro
2-2.5 tsp lemon juice (I used lemon juice concentrate)
3-3.5 tsp white wine vinegar
Salt to taste
Directions:
1. In a blender or food processor, blend jalapeños with sour cream, cilantro, lemon, vinegar, and salt. You may have to add a TBSP or two of water to get it going depending on the thickness of the sour cream.
2. Place in a plastic squeeze bottle or jar, cover, and chill for at least one hour before serving.**
3. Enjoy!
** I prefer to make this dressing a day ahead of time because the flavors really intensify on the second day. It is so good, you will wish you had an entire jar to yourself!
Ingredients:
1 (16 oz) container of fat free sour cream (use reduced fat or regular if making a dip instead of dressing)
2 large whole jalapeños, chopped and deveined/deseeded
1/3 cup fresh chopped cilantro
2-2.5 tsp lemon juice (I used lemon juice concentrate)
3-3.5 tsp white wine vinegar
Salt to taste
Directions:
1. In a blender or food processor, blend jalapeños with sour cream, cilantro, lemon, vinegar, and salt. You may have to add a TBSP or two of water to get it going depending on the thickness of the sour cream.
2. Place in a plastic squeeze bottle or jar, cover, and chill for at least one hour before serving.**
3. Enjoy!
** I prefer to make this dressing a day ahead of time because the flavors really intensify on the second day. It is so good, you will wish you had an entire jar to yourself!
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