Creamy Taco Dip

Try this spicy, cheesy concoction at your next tailgate party, offering it with baked tortilla chips or cut-up veggies. You'll hear cheers, even if your team isn't winning.
Serves 8 (1/3 cup)

2 (8-ounce) packages Philadelphia fat-free cream cheese
1 teaspoon taco seasoning
1 teaspoon dried parsley flakes
1 cup chunky salsa (mild, medium, or hot)
1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese
1/3 cup (2 ounces) finely chopped ripe olives

In a medium bowl, stir cream cheese with a spoon until soft. Stir in taco seasoning, parsley flakes, and salsa. Add Chedder cheese and olives. Mix well to combine. Cover and refrigerate at least 1 hour.

Each serving equals:
HE: 1 1/4 Protein, 1/4 Fat, 1/4 Vegetable
65 Calories, 1 gm Fat, 9gm Protein,
5gm Carbohydrate, 673mg Sodium, 0gm Fiber
DIABETIC: 1 Meat, 1/2 Starch

"Cooking Healthy With a Man in Mind, pg. 297"

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