Mexican Layered Dip


1 cup lettuce, chopped

2 green onions, chopped

2 tomatoes, chopped

1 (8-ounce) package low-fat cream cheese, softened

1 (8-ounce) container low-fat ("light") sour cream

2 teaspoons chili powder blend (without salt)

1 (8-ounce) package low-fat cheddar cheese, shredded

1/2 cup black olives (optional) 

  1. Wash and prepare vegetables. 
  2. In a bowl or food processor, combine cream cheese, sour cream, and taco seasoning mix. Blend well. 
  3. Spread cream cheese mixture on large platter. Top with lettuce, onions, tomatoes, and shredded cheese. Add black olives, if desired. 
  4. Dip tastes best when served immediately. Refrigerated dip becomes watery. 
  • Try fat-free versions of the cheeses and sour cream for even less fat and fewer calories.
Nutrition Facts: 

Serving size:  1/2 cup (without olives)

Calories: 130

Fruits and Vegetables:  1/4 cup

Fat: 8 g

Fiber: 0 g

Sodium: 260 mg


This material was developed by the UMass Extension Nutrition Education Program.

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