Taco Tuesday Healthy // Various

 

The BEST Skinny Taco Dip Recipe

Ingredients
  

  • 8 ounces light cream cheese softened
  • 1 cup fat free Greek yogurt
  • 1 cup of your favorite salsa
  • 1 tablespoon taco seasoning
  • 1 cup shredded lettuce
  • 1 cup shredded cheddar cheese
  • 1 Roma tomato diced
  • 1 small avocado diced
  • 2 green onions sliced
  • 1 tablespoon sliced olives

Instructions
 

  • Combine softened cream cheese, greek yogurt, salsa and taco seasoning until smooth and well combined.
  • Spread into a rectangle baking dish or pie plate (I used an 11"x7" baking pan) .
  • Refrigerate for an hour to let flavors combine (optional). Top with remaining ingredients. Serve with tortilla chips.

Notes

  • Shredded lettuce – I like to use romaine because it’s heartier and has more nutritional value that simple iceberg. But some shredded green cabbage would also provide a nice crunch and pairs well with the lime.
  • Fresh shredded cheese: I am a sucker for a good sharp cheddar cheese (always fresh!) but pepper jack would be delicious with this taco dip!
  • Tomato – feel free to use any kind of tomato here. I prefer Roma, but heirloom tomatoes would be super pretty, and grape or cherry tomatoes would provide a nice sweetness. If you wanted, you could forego the tomatoes altogether and just add more salsa.
  • Avocado – There is nothing better than fresh avocado, but it does tend to brown quickly. One way to avoid this would be to put the diced avocado in a bowl and toss it in some lime juice and salt before adding it to the taco dip. Another trick would be to add a layer of guacamole instead of diced avocado. If you want to try the guacamole, I’d add a nice thick layer as the base, before the cream cheese.

Nutrition

Calories: 185kcalCarbohydrates: 9gProtein: 9gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 31mgSodium: 461mgPotassium: 362mgFiber: 3gSugar: 4gVitamin A: 665IUVitamin C: 5mg


Taco Casserole: Papa G's 8x8 inch baking dish 1 lb. ground beef 3 green onions, chopped 1/2 Tbs minced garlic 1 10oz. can rotel, drained Taco Seasoning, divided 4 eggs 1/2 cup heavy cream 2 Tbs sour cream 8 ounces shredded Monterey jack cheese, divided 1/4 cup sliced black olives 1/4 cup sliced pickled jalapenos Makes 6 Servings

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