Superbowl Sunday Appetizers: Skinny Taco Dip and Skinny Black Bean, Corn & Avocado Salsa

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Skinny Taco Dip

Ingredients:

  • 8 oz 1/3 less fat Philadelphia cream cheese
  • 8 oz reduced fat sour cream
  • 16 oz jar mild salsa
  • 1/2 packet taco seasoning
  • 2 cups iceberg lettuce, shredded fine
  • 2 large tomatoes, seeds removed and diced
  • 1 cup reduced fat shredded cheddar cheese
  • 2.25 oz sliced black olives

Directions:

  1. In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
  2. Spread on the bottom of a large shallow glass dish.
  3. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.

Thanks to http://www.skinnytaste.com/2010/07/skinny-taco-dip.html for the recipe!

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Skinny Black Bean, Corn & Avocado Salsa

Ingredients

  • 15 oz can black beans, drained + rinsed
  • 15 oz can yellow corn, drained + rinsed
  • 1/4 cup red onion, diced
  • 2 Tbsp lime juice
  • 1 tsp chili powder
  • ¼ cup fresh cilantro, chopped
  • 1 Tbsp jalapeño (I added this in myself for more spice)
  • 2 Tbsp lemon juice (I added this in myself for more acid)
  • 1/4 cup red bell pepper (I added this in myself for a little sweetness)

Directions:

  1. In a small bowl, add black beans, diced onions and corn. Toss slightly to mix ingredients.
  2. Add lime juice, lemon juice and chili powder to black bean mixture, and stir to coat all ingredients evenly.
  3. Add in red pepper, jalapeño and chopped cilantro to black beans and stir gently.
  4. Chill before serving.

Thanks to http://www.skinnymom.com/2013/12/05/skinny-black-bean-and-corn-salsa-2/ for the inspiration!

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