Everyone loves a delicious and tasty DIP – In America it is one of the perfect TAPAS! You know before you even pick up the chip that it is going to be good – all the different flavors mixing together to delight and COMFORT you! When I was on the Camino last year I was CRAVING Mexican food – just something about it FRESH, Cool, LAYERED and YUMMY all the way through!
Thank you Fitness with Carol for another great recipe that I will be making in Spain and remembering all those fantastic mexican meals in USA.
Weight Watchers Plus Points 2
Calories: 59.2 • Fat: 3.6 g Protein: 2.2 g Carb: 4.7 g Fiber: 0.6 g
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,
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.
