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Cool Green Dip

This dip is equally good with parsley or cilantro. There is a mild and spicier version below, literally very little CHO difference whether you double the jalapeno or not.
Course Side Dish
Cuisine Mexican
Keyword Cilantro, Parsley

Ingredients

  • ½ cup (115 gr) full fat sour cream 8 CHO
  • ¼ cup (5 gr) parsley or cilantro chopped 0 CHO
  • 2 TBSP (15 gr) finely diced jalapeno, seeds/membrane removed 1 CHO
  • 2 TBSP (10 gr) finely diced green onion, tops 1 CHO
  • ¼ tsp. salt 0 CHO
  • TOTAL CHO 10 CHO
  • TOTAL WEIGHT 131 GRAMS
  • 10 CHO DIVIDED BY 131 GRAMS = .076 CHO/GRAM
  • 1 TBSP = 15 GRAMS (.076 CHO x 15 GRAMS) 1.14 CHO/TBSP
  • ¼ CUP = 60 GRAMS

Cool Green Dip - Spicier

  • ½ cup (115 gr) full fat sour cream 8 CHO
  • ¼ cup (5 gr) parsley or cilantro chopped 0 CHO
  • 4 TBSP (30 gr) finely diced jalapeno, seeds/membrane removed 2 CHO
  • 2 TBSP (10 gr) finely diced green onion, tops 1 CHO
  • ¼ tsp. salt 0 CHO
  • TOTAL CHO 11 CHO
  • TOTAL WEIGHT 146 GRAMS
  • 10 CHO DIVIDED BY 131 GRAMS = .075 CHO/GRAM
  • 1 TBSP = 15 GRAMS (.076 CHO x 15 GRAMS) 1.12 CHO/TBSP
  • ¼ CUP = 60 GRAMS

Instructions

  1. Place all dip ingredients in a small food processor or blender. Puree until smooth and keep in refrigerator for an hour to let the flavors blend.