Cottage Cheese Taco Dip
A creamy, taco-flavored dip with layers of shredded lettuce, cheese, tomatoes, and black olives.
Servings: 6 Servings
Ingredients
- 1 cup cottage cheese, 4% milkfat (Note 1)
- 2 ounces cream cheese (Note 2)
- ½ cup sour cream
- 1 tablespoon taco seasoning
- 1 cup chopped romaine lettuce
- ½ cup shredded cheddar cheese
- 1 small tomato chopped
- 2.25 ounces canned sliced black olives drained
- Tortilla Chips for dipping
Instructions
- In a large food processor or blender, add the cottage cheese, cream cheese, sour cream, and taco seasoning. Blend until smooth.
- In a 9-inch pie plate or a large platter, evenly spread the cottage cheese mixture.
- Next add the chopped lettuce and shredded cheese in an even layer.
- Next, add chopped tomatoes and well-drained black olives.
- Cover with plastic wrap and chill in the refrigerator for 30 minutes. Enjoy with tortilla chips or fresh veggies.
Notes
Note 1: If you want to use a low fat or a fat-free cottage cheese, it will work. However, it will not be as creamy.
Note 2: Use a lower-fat cream cheese if wanted. No need to soften the cream cheese. The food processor will blend it.
Storage: Keep taco dip covered and in the refrigerator. It will last up to four days, but the fresh vegetables will start to wilt.
Nutrition Information is only an estimate and does not include tortilla chips or veggies used for dipping.
Nutrition Information
Serving: 1 ServingCalories: 139kcalCarbohydrates: 5gProtein: 9gFat: 9gSugar: 1g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons
