Skinny Taco Dip

Inspired by Pinterest, Haley and I decided to try a recipe this weekend in Sunland and since it turned out super delicious I thought I would share it here. Any recipe that is yummy but also healthy is a major winner in my book, and I even got Stew to try a few bites although he hates several of the ingredients. He actually liked it, too!

Here is the recipe, modified to our particular tates:

Skinny Taco Dip
Servings: 24

Calories: 59.2

Fat: 3.6 grams
Protein: 2.2 grams
Carbs: 4.7 grams
Fiber: 0.6 grams

• 8 oz 1/3 less fat Philadelphia cream cheese
• 8 oz reduced fat sour cream
• 16 oz jar medium salsa
• 1 packet taco seasoning
• 2 cups iceberg lettuce, shredded
• 2 large tomatoes, diced
• 1 cup reduced fat shredded Mexican blend cheese
• 2.25 oz can sliced black olives
• 1/4 cup sliced green onions

In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well. Spread on the bottom of a 9x12" glass dish. Top with shredded cheese, lettuce, tomatoes, black olives and green onions. Serve with tortilla chips.

We didn't want to bring glass on a camping trip so we used a slightly deeper, plastic dish. This turned out to be a mistake because the chips (we used Juanita's brand gluten free tortilla chips) weren't strong enough to get through all the layers to the bottom part of the dip, so we had to use spoons. So we recommend using a shallower dish if you can. Also since we were going to be camping all weekend I decided it would be easier to prep everything beforehand. I chopped and measured each ingredient separately and put them in individual ziplock bags which fit nicely in our cooler. Then when we got hungry it was super quick and easy to assemble the finished product. Bon appétit!

Have you discovered any delicious summer recipes lately?