Mr. Meat Eater and I recently went to a birthday party and since I can’t seem to go anywhere empty-handed, I made this taco dip that I found on Skinnytaste. Now, I am always careful when using low-fat, no-fat products because many times they make up for the lack of flavor with sugar. Most of the time, I just go with the full fat or less fat item and not the fat free. For this recipe, I used less fat cream cheese and sour cream but used regular cheddar cheese.
I like this recipe since I am not a fan of refried beans and so many of these recipes use them. It’s a super easy recipe and great to take anywhere.
Skinnytaste Taco Dip
8 oz 1/3 less fat cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa ~ if you like things spicier, use medium or hot
1 packet taco seasoning ~ I use less sodium
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese ~ I use regular
small can sliced black olives, drained
Using an electric mixer, mix the first 4 ingredients in a large bowl until well combined.
Spread this mixture on the bottom of a serving dish or platter.
Sprinkle the cheese, lettuce, tomatoes, olives over the top.
Refrigerate until serving time.
Serve with tortilla chips.
Makes at least 24 servings.