Fiesta del Sol Dip

Name: Fiesta del Sol Dip (Dip de Fiesta del Sol)
Yield: Makes about 3½ cups (755 g)
Cuisine: Mexican
Ingredients: 2 cups (450 g) 1 percent small-curd cottage cheese; 2 Roma tomatoes, seeded and diced; ½ cup (120 g) drained canned diced green chiles; ½ cup (50 g) chopped scallions; ½ teaspoon salt; ½ teaspoon Worcestershire sauce; 3 dashes hot sauce, such as Tabasco; 3 dashes hot sauce, such as Tabasco

Dip de Fiesta del Sol

Preparation info

Makes about
3½
cups

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

This dip can be served with Tortillas Doradas or baked pita chips. Because it’s made with cottage cheese, it’s a good source of calcium!

Ingredients

2 cups (450 g) 1 percent small-curd cottage cheese
2 Roma tomatoes, seeded and diced

Americas
Mexico
Starter
Fish course
Pescatarian

Method

Place the ingredients in a blender or food processor and blend until smooth.
Refrigerate for about 4 hours or overnight to allow the flavors to blend, then serve cold.