Yummy and Healthy Taco Salad Dip

In 2009, K's and my world was turned upside down.  K was diagnosed with genetic congestive heart failure/dilated cardiomyopathy.  While the beginning was rough and the unknown was gut wrenching, things have gotten better and everything is being controlled very well by medication.

With any heart condition you have to watch your sodium.  We started to watch labels a lot more and research low sodium recipes.  One thing that we liked was tacos and taco salad dip, but they were extremely high in sodium when using the taco mix packets from the store.  So I found a recipe for taco seasoning (sorry it was long ago I don't remember where it came from).

Taco Salad Dip

Ingredients

• 2 packages low fat cream cheese
• 3 Tbsp sour cream
• 1 Tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 Tbsp paprika
• 2 cups baby spinach (or lettuce)
• 1 small tomato
• 1/2 cup onion
• 1 cup sharp cheddar cheese
• Black olives (optional)
• tortilla chips 

Directions

1. Allow cream cheese to come to room temperature to soften up.
2. Cream together cream cheese, sour cream and seasonings.  (If you need a little salt flavor add up to a 1/2 tsp of salt.)
3. Spread evenly over a 9x13 pan.
4. Chop lettuce, tomatoes and onion.  Layer veggies over cream cheese mixture.
5. Sprinkle shredded cheese over the top.  Refrigerate and serve with tortilla chips.

Serves 18

Nutrition Facts

Calories: 80 | Fat (g): 6 | {Saturated (g): 4 | Polyunsaturated (g): 0 | Monounsaturated (g): 2} |
Cholesterol (mg): 21 | Sodium (mg): 116 | Potassium (mg): 90 |
Total Carbs (g): 3 | {Dietary Fiber (g): 0 | Sugars (g): 1} | Protein (g): 3

I have had so many compliments on this dip, I know you will love it.  Also you can take the 4 seasonings and use it with one pound of ground beef/turkey to make taco meat.

Enjoy and God bless,

-L