This taco dip is the recipe of Kristen, my soon-to-be SIL's sister. She made it for Kim's bachelorette party last week at my house. It's awesome! There wasn't any left when the party was over. I made it for a get-together last night that I didn't end up making it to, so I hope it holds for Mother's Day tomorrow! And Tostitos Scoops=best corn chip EVER!!
"Taco" Dip:
2 8oz packages of Philadelphia cream cheese (she likes to use use the 1/3 fat ones)
1 8oz jar of salsa
romaine lettuce (about 2 cups)
1 large red pepper
1 ½ medium to large tomatoes (I use tomato on the vine)
1 8oz package of shredded cheese (I use Sorrento Reduced Fat Mexican 4 cheese blend)
Ok, so here's how you make it. Leave the cream cheese outside of the fridge about ½ hr to get a little softer. Spread evenly on the bottom of the dish you're using with the back of a metal spoon. Put the whole jar of salsa on top and spread evenly. I chop up enough romaine lettuce to cover the salsa. You don't have to chop it up but it's harder to grab with the chips. Chop up red pepper into small pieces and sprinkle on top of the lettuce. Same thing with the tomato, chop and sprinkle. Last but not least, sprinkle cheese to cover the whole dish. If you choose to, you can put a little bit of sliced scallions on the cheese for color and flavor, but I didn't the night of the party. Now you can enjoy this wonderful dip with Tostitos Scoops!
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