maandag 25 november 2013

Taco dip and Jicama chips (Kopie)

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1 large jicama, sliced into chips
1 (8 oz) package cream cheese, softened
1 (16 oz) container sour cream
1/4 head red leaf lettuce, shredded
1 cup freshly shredded WHITE Cheddar cheese
2 cups chopped tomatoes/healthy salsa
1 green bell pepper, chopped
OPTIONAL: 1 (2.25 oz) can black olives, drained

In a large mixing bowl, combine cream cheese and sour cream. Spread this mixture in a large, round serving dish. Top the mixture with lettuce, cheese, salsa/tomatoes, bell pepper and olives. Serve with Jicama chips!

Jicama Chips: Peel the jicama. Slice into 1/8 inch slices, then quarter the jicama into chip shapes. Enjoy! Makes 12 servings.

NUTRITIONAL COMPARISON (per 6 chips)
Tortilla Chips = 150 calories, 18 carbs, 1g fiber, 2g protein, 8g fat
Jicama Chips = 30 calories, 6 carbs, 4g fiber, 1g protein, 0g fat

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