Chili-Lime Dip

From EatingWell: August/September 2006

Temper the tangy limes and spicy Thai chiles by serving it with seafood or fish marinated in Lemongrass-Thai Lime Leaf Marinade.

Makes: 8 servings

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

8 limes, segmented
2 small red Thai or cayenne chiles, seeded and minced (see Note)
1/2 cup sugar
2 cloves garlic, minced
1/2 cup minced fresh cilantro

This recipe calls for:

Lemongrass-Thai Lime Leaf Marinade

Preparation

Crush together the lime segments, chiles, sugar, garlic and cilantro.

Tips & Notes

Note: Thai chiles can be red or green, are only about 1 1/2 inches long and 1/4 inch or less in diameter. They are on the high end of the heat scale. Find them in Asian markets. If unavailable, substitute fresh cayenne chiles or 1/2 teaspoon, or to taste, of purchased chile sauce, such as sriracha. Fresh chiles can be frozen, airtight, for up to 3 months.

Nutrition

Per serving: 74 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 21 g carbohydrates; 1 g protein; 2 g fiber; 3 mg sodium; 113 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1/2 fruit, 1 other carbohydrate

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