4 oz light cream cheese
1/2 cup light sour cream
1/4 cup chopped fresh basil (1/2 teaspoon dried)
3 tablespoons mild salsa
1 tablespoon chopped fresh dill (1/2 teaspoon dried)
In bowl, beat cheese with sour cream until smooth. Stir in basil, salsa and dill. Cover and refrigerate for 1 hour or until chilled or for up to 2 days.
Makes 1 cup.
PER TBSP about 28 cal, 1 g pro, 2 g total fat (1 g sat. fat), 1 g carb, trace fibre, 8 mg chol, 50 mg sodium, % RDI: 2 % calcium, 1 % vit A, 2 % vit C, 1 % folate