The fact that this fabulous taco dip even made it to the tiny man’s 4th birthday party is a miracle. As people were arriving to the party (including people I’ve never met before who were the parents of some of tiny man’s school friends), one of the folding tables we had set up with the food collapsed as we were setting up (apparently the husband didn’t quite lock the legs of the table when he set it up…). Thankfully my sister-in-law, niece, and BFF were right there (and thankfully I was not as I was already a nervous wreck and spazing out about other things) and saved the day, and all of the food! And it’s a good thing, because the taco dip was far and away the most popular dish at the party, and I gave out the recipe to several folks as they were leaving! I threw this together about 20 minutes before the start of the party, it was that easy to make. If you’re looking for an easy, healthy, and delicious appetizer for a get together, give this one a shot! Just make sure you put it on a stable table.
8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives, drained
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
Source: Skinnytaste
The Rookie Baker 