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Taco Dip
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Servings:
8 servings
Author:
Chef Abbie Gellman RD
Prep Time:
10 minutes
Resting Time:
10 minutes
Total Time:
10 minutes
Course:
Side Dish
Main Course
Appetizer
Keywords:
taco
🧂 Ingredients
8 oz
sour cream
low fat
16 oz
Neufchatel cheese
1 teaspoon
chili powder
1 teaspoon
onion powder
½ teaspoon
salt
½ teaspoon
garlic powder
½ teaspoon
cumin
1/ teaspoon
oregano
¼ teaspoon
black pepper
Pinch
cayenne
Pinch
red pepper flakes
1 cup
of your favorite salsa
drained (Note: Or make your own: chop up 2 tomatoes, ½ red onion, ½ jalapeno, ¼ cup cilantro)
½ cup
shredded cheddar cheese
3
bell peppers
I use one red, one orange, and one yellow, diced*
3
scallions
sliced
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Instructions
1
Place sour cream, Neufchatel, and spices in a large bowl and mix well until
combined thoroughly. Spread mixture in a pie dish, cover with plastic wrap, and
refrigerate at least 4 hours or overnight.
2
Spread salsa layer over mixture in pie dish. Sprinkle shredded cheddar over
salsa layer in pie dish. Spread peppers over cheddar layer in pie dish. Sprinkle
scallions on top.
3
Serve with cut up vegetables and tortilla chips for an appetizer or alongside
corn tortillas, beans, and brown rice for a full meal.
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