Yield: 5-7
Ingredients: 8 oz 1/3 less fat cream cheese; 8 oz reduced fat sour cream; 16 oz jar mild salsa; 1 packet taco seasoning (or homemade); 2 cups iceberg lettuce, shredded; 2 large tomatoes, diced; 1 cup reduced fat shredded cheddar cheese

Scale

Ingredients

8 oz 1/3 less fat cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning (or homemade)
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese

Instructions

In a large mixing bowl combine sour cream, cream cheese, salsa and taco seasoning and mix well with an electric mixer or by hand if you don’t have an electric mixer.
Spread evenly on the bottom of a large shallow glass dish.
Top with shredded lettuce, diced tomatoes and shredded cheese.
Serve with baked tortilla chips. Cover and refrigerate leftovers.

Notes

When you wash the lettuce make sure you either let it dry or you use a salad spinner to really get the water out. I didn’t spin it enough the the taco dip got a little watery from the lettuce…but don’t worry, it was still gone in no time! I could see adding a little cilantro in this dip or maybe some black beans. You can doctor this stuff up any way you like!