There aren’t many recipes that are so delicious your friends actually request you make them when you come over. This skinny taco dip is one of those recipes!
I’m so excited to kick off a new series on the blog today. With summer temps finally hitting DC, I’m pulling out all of my summer recipes. I’ll be sharing them with you all over the next few months so you can enjoy them too! Stay tuned for J’s famous grilling recipes and some fantastic summer sides that are sure to have your friends asking for seconds at all your summer soirees.
In our house, any type of chip dip doesn’t last long. But, dip that tastes good always has SO many calories. I love eating healthy, so I found a way to lighten up taco dip so you can enjoy as much as you want, whenever you want! The best part of this dip is that it can be completely customizable to your tastes and can be saved in the fridge for up to 3 days, if it lasts that long. If you’re not a fan of dip that doesn’t have meat, you can even add in some ground turkey with taco seasoning and it will still be low in calories. Hope you enjoy and happy summer!
- 2 tomatoes (chopped)
- 1 can sliced olives
- 1 ½ cups light Mexican shredded cheese
- 16 oz jar salsa ( I use a roasted salsa from Trader Joes)
- ¼ packet of taco seasoning (or to taste)
- 1 bag of buttered lettuce, shredded
- 8 oz fat free sour cream
- 8 oz light whipped cream cheese
- In a bowl, combine cream cheese, sour cream, salsa and taco seasoning. Mix using a hand mixer. Make sure it blends smoothly.
- Add to a large baking pan and top with tomatoes, cheese, lettuce and olives.
- Serve with blue chips or reduced fat regular chips!
- You can also add onion or ground turkey depending on your preferences!
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