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8Ingredients
25Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. PHILADELPHIA Cream Cheese (1/3 less fat)
- 8 oz. reduced-fat sour cream
- 16 oz. mild salsa
- 1/2 packet taco seasoning
- 2 cups iceberg lettuce (shredded fine)
- 2 tomatoes (large, seeds removed and diced)
- 1 cup reduced fat shredded cheddar cheese
- 2.25 oz. sliced black olives
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol90mg30% |
Sodium1330mg55% |
Potassium760mg22% |
Protein17g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber4g16% |
Sugars8g |
Vitamin A45% |
Vitamin C20% |
Calcium30% |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Lori Sari 7 years ago
This came out pretty good. My husband and I enjoyed it. We prefer taco dip without the beans and this fit the bill. I followed the recipe as is, except I left out the lettuce for preference. Served with scoop tortilla chips. Hopefully the leftovers will still taste good! 2nd time: I made as written except put a sprinkle of Tajin on the tomato layer and on top. I also put some pickled sliced jalapeños on top. It amped up the flavor without adding WW points!
Summer Bunch 8 years ago
Mine turned out great and it fed everyone. I had no complaints about it. I'm definitely gonna make this again