Okay, so sometimes I forget that I have to bring food to things. I know! You’re saying Chelsea, thats not you at all! Truth, but it happens.
So I was working last Monday and checking my email and what did I see? Oh crap! It was my group’s turn to bring food to bible study. That kinda put a damper on things. So I’m scouring my cabinets to see what I have available that doesn’t really take a long time to cook, but will be really impressive. Thats a tall order, I know.
And then it it me, Taco Dip! I’d had this dip at a party forever ago, and due to its flavor and lack of beans (ew), it quickly became one of my favorites. Its even super easy to make! My sister (who burns water – I love you A!!!) makes it for her get-togethers all the time.
The best part of it is that you can make it low calorie AND its already low carb and gluten free. Double YAY!
What you need:
- 8 oz Cream Cheese (low fat if you’re watching the calories)
- 8 oz Sour Cream (low fat if you want)
- 1 pkg taco seasoning – I used French’s because it was cheapest
- 8oz Chunky mild salsa (I love deli salsa for this)
- 4 oz black olives, sliced
- 15-20 cherry tomatoes (halved)
- 2C shredded Iceberg lettuce
- 1C shredded Cheddar or Fiesta Blend cheese
1. Chuck your cream cheese, sour cream and taco seasoning into a bowl and blend that sucker with your electric mixer.
2. Add your Mild salsa and stir it up until everything is blended. Spread it into the bottom of a 9×13 glass pan. You can also use a disposable cake pan if you don’t want dishes.
3. Sprinkle a layer of about half your cherry tomatoes an all of your black olives.
4. Add a layer of lettuce
5. Then your cheese
6. And finally add the rest of your tomatoes and make it look pretty.
Serve it with some tortilla chips and let the games begin! (we like to use Tostitos Scoops!)
This recipe is also perfect for your Super Bowl party, family events, get togethers, and pretty much everything.
xoxo Chelsea
