[Nell]

Found this on a website over the weekend, the recipe suggest to use baked tortilla chips but I thought it would be good with celery or something like that too! And possibly subbing the sour cream for greek yogurt to add some more protein. I'm going to give it a try next weekend for football Sunday!

• 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.

Servings: 24 • Serving Size: 1/24th of dip

•Calories: 59.2
• Fat: 3.6 g
• Protein: 2.2 g
•Carb: 4.7 g
• Fiber: 0.6 g

[Carol Jo B.]

A layer of refried beans is good in this, too.

[Perfesser]

This would go well with a bag of high-protein fried pork rinds (read the label - they're better than most folks think they are!)

CT

[Nell]

Oh you're right CT, I hadn't thought of that, back in my Atkins diet days I ate pork rinds all the time!!! Thanks for pointing that out!!!

[dixieladybug]

Oh my goodness that makes me hungry. It looks and sounds so good. Yummy.