For some reason there is something so delicious and wonderful about dip. I’m not sure what it is that I love about it….the dipping action itself or the fact that dips are almost always wonderfully creamy and unhealthy. Either way, I love a good dip.
So, when I was browsing through one of my favourite food blogs, Skinny Taste and came across this recipe for Skinny Taco Dip, I knew I had to make it. I love Mexican flavours and when I realized this dip didn’t include beans, (blech! gross!) I was sold. I decided that this dip would be the perfect thing to enjoy while sitting on the deck at my parent’s cabin at Pigeon Lake.
I made a few changes to the original recipe, to suit my own taste, which are reflected in the recipe below.
Skinny Taco Dip
- 8 oz 1/3 less fat Philadelphia cream cheese
- 16 oz reduced fat sour cream
- 16 oz jar mild salsa
- 3/4 packet taco seasoning
- 2 cups iceberg lettuce, shredded fine
- 2 large tomatoes, seeds removed and diced
- 1 cup extra old, sharp cheddar cheese, shredded
- 1 avocado, chopped
- 3 green onions, chopped
In a large bowl combine cream cheese, sour cream, and taco seasoning and mix well with an electric mixer.
Spread on the bottom of a large shallow glass dish.
Layer salsa on top.
Top with shredded lettuce, tomatoes, shredded cheese and green onions.
Right before serving, toss chopped avocado with some lime juice and sea salt and place on top of dip.
Serve with tortilla chips and enjoy!
This dip was a huge hit! As soon as I put the finishing touches on the dish, everyone was into the dip and going back for seconds, thirds and fourths. And when I moved the dip from inside to outside, everyone followed. That’s how you can tell something is good. 🙂
I would not hesitate to make this again. I think the only changes I would make is perhaps adding even more veggies into the dip… but other than that, this recipe is pretty great just the way it is!