Layered Dip for Taco Chips |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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So easy - I have been making this for years and never bring any home when I take it to gatherings. I use low fat cream cheese and mayo making it healthy as well as tasty. The diced fresh tomato gives the salsa a fresh taste and the whole dip is juicy and delicious! I got the recipe from a magazine eons ago! (As you will see if you look at Layered Dip - Low Fat Version, using low fat/fat free dressings and cheeses cuts the calories nearly in half and it tastes just as good!) Ingredients:
250 g cream cheese (block, not tub, diet is fine) |
1/2 cup miracle whip (or mayo plus miracle whip from mayonnaise additive) |
1 cup salsa (i use medium hot) |
1 cup diced tomato |
1 cup shredded lettuce |
1 cup shredded cheddar cheese |
Directions:
1. Blend cream cheese and miracle whip. I use my food processor. (These days I only buy mayonnaise and add 4 tsp of Miracle Whip from Mayonnaise additive to make Miracle Whip.) Spread in bottom of 9 inch pie plate.
2. Spread tomato on top.
3. Spread salsa on top.
4. Spread lettuce on top of tomato and salsa.
5. Finally spread cheese on top.
6. Refridgerate until serving time.
7. Serve with tortilla chips.
8. Make ahead: Mix base, store in sealed container in fridge. Prepare and store remaining ingredients in zip lock bags. Then just assemble quickly at serving time.
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