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Fresh and Lite Taco Dip

Makes 3 1/2 cups
  • 8 ounces low-fat cream cheese, softened
  • 8 ounces plain Greek nonfat yogurt
  • 1 (1-ounce) packet taco seasoning mix
  • 1 cup chopped lettuce
  • 1 tomato, diced
  • 2 1/2 ounces cheddar cheese
  • 2 1/2 ounces part skim mozzarella cheese
  • 1/4 cup black olives, or as desired
  • Tortilla chips 

Mix cream cheese, yogurt, and taco seasoning in a bowl until well blended. Spread cream cheese mixture on a 12-inch platter (or larger). Layer chopped lettuce and tomatoes on top of dip.

Fit SaladShooter® slicer/shredder with Shred Cone. Shred mozzarella cheese over tomatoes. Shred cheddar cheese over mozzarella cheese. Fit SaladShooter® with Slice Cone. Slice black olives over cheese layer. 

Refrigerate for at least 1 hour before serving. Serve with tortilla chips.

Click here for more information on our line of quality Presto® Slicer/Shredders.

Fresh and Lite Taco Dip
Presto Tip:

Using low-fat cream cheese, nonfat Greek yogurt, and half mozzarella cheese reduces calories by more than half and fat by two-thirds compared to the traditional recipe.