Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Friday, February 10, 2012

super bowl taco dip

last weekend was the super bowl and i was excited to try a couple of new recipes, which were both lower in fat and calories.  my version of the traditional taco dip was super tasty and super easy.

as with many of the spreads, the ingredients were simple and easy to prepare. here is what i used to change up the recipe:

1 8 oz Kraft Philadelphia neufchatel cheese ( 1/3 less fat than cream cheese)
1 cup fat free sour cream
taco seasoning to taste
1 small can of rotel diced tomatoes (or fresh tomatoes can be used)
shredded lettuce
shredded green onion
shredded light cheddar cheese (1/3 of the 8 oz bag)

to prepare the spread, allow the neufchatel cheese to come to room temperature.  mix this cheese with the sour cream and taco seasoning to taste.  spread on the bottom of the flat dish.  sprinkle shredded cheddar cheese on top. next, add the drained can of rotel diced tomatoes, shredded lettuce, green onion and black olives if desired.

chill the plate and serve with a spreader, along with lower salt and low fat crackers.  or, with the traditional tostito chips alongside.  excellent spread that your guests will think is the traditional taco dip.

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