HOT AND SMOKY CHIPOTLE-GARLIC DIP

Serve this spicy mixture on cucumber rounds or baked tortillas. Or thin it with 2 to 3 tablespoons of fat-free milk and use it as a dip for vegetables. It's especially good with carrots, celery, cauliflower, cherry tomatoes, broccoli, and yellow summer squash.

2/3 cup nonfat or light sour cream
3 tablespoons low-fat or fat-free, cholesterol-free mayonnaise dressing
2 tablespoons fresh lemon juice
1 chipotle pepper, canned in adobo sauce
1 medium clove garlic, minced, or
1 teaspoon bottled minced garlic
1/8 teaspoon salt
Fresh cilantro sprigs (optional)

In a food processor or blender, process all ingredients except cilantro until smooth. Transfer to a serving bowl and garnish with cilantro.

Serves 8, 2 tablespoons per serving

Calories 36, Protein 1 g, Carbohydrates 6 g, Cholesterol 2 mg, Total Fat 0 g, Saturated 0 g, Polyunsaturated 0 g, Monounsaturated 0 g, Fiber 0 g, Sodium 129 mg, Potassium 53 mg, Calcium 28 mg

Source: American Heart Association Low-Salt Cookbook, Second Edition