MINI SKINNY TACO DIP BITES
INGREDIENTS
- ½ (4-ounce) package ⅓ less fat Philadelphia Cream Cheese, at room temperature
- ½ cup salsa, homemade or store-bought
- ½ cup light fat sour cream or lowfat greek yogurt
- 1 tablespoon taco seasoning
- 1 cup shredded romaine lettuce
- 1 Roma tomatoes, diced
- ¼ cup shredded sharp cheddar cheese
- ¼ cup sliced black olives
- 3 large flour tortillas
INSTRUCTIONS
- Heat oven to 375 degrees.
- With a cookie cutter or a ⅓ cup size measuring cup, cut 4-6 small circles out of each tortilla. Press each circle into a mini muffin cup (this can also be done in regular size muffin cups). Bake for 10-12 minutes or until golden and crispy. Remove from oven and set aside until ready to serve.
- While the tortillas are baking or cooling, In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, salsa, sour cream and taco seasoning on medium-high until well combined and lump free, about 1-2 minutes.
Pipe or fill with a spoon about 1 tablespoon mixture into each tortilla cup. Top with lettuce, tomatoes, olive, cheese, or whatever your heart desires!! Serve immediately.
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