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Taco Dip

5 from 2 votes
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Course: Appetizer, Main Course, Side Dish
Keyword: taco
Prep Time: 10 minutes
Resting Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
Author: Chef Abbie Gellman RD

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

Instructions

  • 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.
  • 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.
  • Serve with cut up vegetables and tortilla chips for an appetizer or alongside corn tortillas, beans, and brown rice for a full meal.