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Taco Dip

4.87 from 15 votes

This super easy, no-cook taco dip is a MUST-have at any get-together – birthdays, football, holidays. This layered dip is sure to impress and always disappears!

Prep Time: 20

Cook Time: 0

Total Time: 20

Yield: 24 servings

Course: Appetizer

Cuisine: American, Mexican

Ingredients

8 ounces cream cheese (1/3 less fat Philadelphia )
8 ounces full fat Greek yogurt (or reduced fat sour cream, drained)
16 oz jar mild chunky salsa (such as Tostitos)
1 1/2 tablespoons taco seasoning (or 1/2 packet package taco seasoning)
2 cups iceberg lettuce (shredded fine)
2 medium tomatoes (seeds removed and diced)
1 cup reduced-fat shredded cheddar cheese
2.25 ounce can sliced black olives (drained)

Instructions

In a large bowl combine cream cheese, Greek yogurt or 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.

Nutrition

Serving: 1/4 cup, Calories: 59kcal, Carbohydrates: 4.5g, Protein: 2g, Fat: 3.5g, Saturated Fat: 2g, Cholesterol: 11.5mg, Sodium: 223.5mg, Fiber: 0.5g, Sugar: 2g

- WW Points: 3

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