Practical Pico de Gallo Dip - Refreshing, Light, and Easy

It seems like everyone around me is talking about how Summer is coming to a close and saying things like, "thank God Fall is on its way". That may all be true somewhere, but here in parts of Southern California Summer does NOT feel like it's on it's way out, nor are there signs anywhere around my house or neighborhood that Fall is on it's way. Here we're still running the air conditioning! I'm here to tell you that if Summer is on its way out, its going kicking and screaming....or is that me having my own personal summer?? Either way, it's hot days like this that drive me to seek out a refreshing little snack in the afternoon to hold me over to dinner. Something refreshing, light, and, Lord knows, it better be easy!

Well, it doesn't get much easier than mixing two ingredients together, Pico de Gallo and Sour Cream (the light version), then tossing in some fresh cut vegetables as a spoon to cure the late afternoon snack attack!

Well, okay maybe I'm being "technical" by claiming there are only two ingredients to this recipe because let's face it there have to be about seven ingredients in Pico de Gallo alone. But if I said all you had to do was mix up eight ingredients you wouldn't have been as impressed or interested...right? So here's how this works:

If you have some Pico de Gallo already made up, or purchased some from a market, like I did (hint, hint) then there are only two ingredients to mix together, Pico de Gallo and sour cream. It's here I give you full permission to not make the Pico de Gallo if you don't want to. But if you do you'll find a Pico de Gallo recipe below. In the meantime all you need for Practical Pico de Gallo Dip is: 

1 cup of Pico de Gallo 

3/4 cup of Light, or Fat Free, Sour Cream (I use Daisy Light)

Blend them together in a mixing bowl

If no one else is around grab a spoon and enjoy! But if you had to throw something together real quick for unexpected company put the Pico de Gallo Dip in a pretty little serving bowl, place it on a pretty plate, arrange some cut veggies around the bowl and impress the pants off them! Enjoy! 

Here's that Pico de Gallo recipe I promised you. ;-)

What you'll need:

1 pound ripe tomatoes (about 3 medium tomatoes), chopped

1 and 1/2 cups chopped onion

1/3 cup chopped fresh cilantro

3 jalapeno peppers, seeds removed (if you like it hot leave the seeds in) and chopped

2 tablespoons lime juice

2 cloves garlic, minced

1/4 teaspoon salt

What you'll do:

Combine all ingredients in a medium mixing bowl.

Serve or cover and refrigerate for up to three days.

For a printer-friendly, text-only version of the recipe, click here.