Creamy Lime-Chile Dressing

Creamy Lime-Chile Dressing

1 Review
From: EatingWell Magazine, Spring 2003

In addition to the Margarita Shrimp Salad, you can use this zingy dressing to make low-fat Caesar salad with romaine, croutons and Parmesan shavings. It also works well as a marinade for chicken.

Ingredients 8 servings

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  • 6 tablespoons reduced-fat sour cream
  • 3 tablespoons lime juice
  • 2 teaspoons minced seeded jalapeno, or serrano pepper
  • 1 teaspoon chili powder
  • 1 teaspoon sugar
  • ¼ teaspoon salt

Preparation

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  • Ready In

  1. Whisk all ingredients in a small bowl.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • to juice a lime: A lime at room temperature gives the most juice (1½-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with your hand. If the recipe calls for both zest and juice, grate the zest before squeezing the juice.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 20 calories; 1 g fat(1 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 2 mcg folate; 4 mg cholesterol; 1 g sugars; 150 IU vitamin A; 2 mg vitamin C; 14 mg calcium; 0 mg iron; 92 mg sodium; 29 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

Reviews 1

September 18, 2009
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By: lori from california
Creamy, tart, spicy all at once. This is a great dressing and marinade; I use it often especially in summer. A real winner!
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