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GARDEN FRESH LAYERED DIP

COOK MODE
Course: Appetizers
1st Gen Author: Emily

Ingredients

  • 1 8oz pkg. Fat-Free Cream Cheese (or regular) softened
  • ¼ C salsa
  • 1 ½ C shredded carrots after shredding, squeeze the juice out and drain on a paper towel until ready to use
  • 1 ½ C shredded zucchini after shredding, squeeze juice out and drain on a paper towel until ready to use
  • 1 16 oz bottle of Extra Thick & Chunky Salsa pour into strainer and stir until most of the juice is drained out
  • 2 diced tomatoes add to strained salsa
  • 1 C medium cheddar cheese finely shredded
  • 1 can sliced olives
  • 3 green onions chopped
  • Tortilla chips or Crackers

Instructions

  • Whip Cream Cheese with ½ C salsa with a hand mixer until smooth, then spread evenly over a dinner plate or platter. Prepare carrots and zucchini as directed and layer over cream cheese. Prepare salsa & tomatoes, then spoon on top of shredded veggies. Layer remaining ingredients in order given, cheese, olives, green onions. Serve with tortilla chips or crackers.

Notes

“This is a good alteration of the 7 layer Mexican dip and gets everyone to eat their veggies. A big hit and low in fat.”