(Meatless) Taco Salad Dip

It's Superbowl Weekend!  Time for friends, food, and drinks.  Everyone will be indulging, of course, so why not have something healthy to go with those wings and pizzas?  This is one of my favorite recipes to take to parties.  It's an easy recipe, because once you have the base, you can add as many or as few of the veggies you would like.



Ingredients

• 1 - 8 oz container of light sour cream
• 4 oz (1/2 block) of light cream cheese
• 1 package of low sodium taco seasoning mix
• 1 can of fat free refried beans
• Shredded carrots
• Salsa (I prefer hot, but you can use whatever spice you like)
• Shredded lettuce
• Red onion(s), chopped
• Tomato(es), chopped
• Sliced black olives (I used a small can of black olives,
• Avocado(s), diced
• Lime(s)
• Shredded cheese

Directions

1. Mix the light sour cream, light cream cheese, and package of taco seasoning mix until well blended and smooth.  Spread evenly into dish you plan to serve dip in.
2. Spread can of fat free refried beans over sour cream and cream cheese mixture.
3. Layer shredded carrots over the refried beans, followed by salsa, lettuce, red onion, tomato, black olives and diced avocado.  Squeeze lime juice over the avocados, and, if desired, top with cheese.

I put mine in a deep bowl, since my friends usually scoop it onto plates, but you can also put it in a long pan for a thinner dip if you think people will dip the chips right in.

This is a great cold dish to take to so many events, just don't forget to bring the tortilla chips!  It's versatile, because you can also change up what you put in it.  Don't like carrots and olives?  Leave them out.  Want corn and jalapenos?  Add some!  Someone doesn't cheese?  Leave it off part of the dip (as I did in the picture above).  Possibilities are endless with this fantastic dip!