Taco Dip for Chips

Tortilla chips are loaded with carbohydrates and fiber. A combination that can give you extra energy to get through the day. They also offer dietary fiber which can help reduce cholesterol in your diet and may reduce risk of heart disease. Packed with essential minerals such as magnesium and phosphorus. Great source of fiber as well. 

                                                 

Taco Dip

8 ounces cream cheese, softened*

1 cup Greek yogurt (or sour cream)

¾ cup salsa

2 teaspoons each cumin and chili powder

¾ teaspoon kosher salt

½ teaspoon each garlic powder, onion powder, and black pepper

1 cup Mexican blend cheese

1 cup chopped iceberg lettuce

1 tomato, chopped

¼ cup sliced black olives

Optional toppings: minced red onion, chopped cilantro, pickled jalapeños

In a large bowl, whisk the softened cream cheese, Greek yogurt, salsa and spices until it’s fully smooth. The mixture will start out chunky, but keep whisking until the cream cheese is fully smooth. (It takes a few minutes, so be patient!)

Place the cheese mixture in the bottom of a circular glass pie plate or other circular dish. Smooth into an even layer.

Top with the cheese, chopped lettuce, chopped tomato, black olives, and other optional toppings. Serve immediately with tortilla chips, or refrigerate until serving. (Leftovers last up to 3 days refrigerated.)

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