Presto® SaladShooter® Recipe: Fresh and Lite Taco Dip
A Recipe for your Presto® SaladShooter® slicer-shredder
Fresh and Lite Taco Dip

This appetizer is the center of attention at every party. We made it even more appealing by keeping the same great taste, but reducing the calories by more than half and using freshly shredded cheese.

Dip

  • 8 ounces low-fat cream cheese, softened
  • 8 ounces plain Greek nonfat yogurt
  • 1 (1-ounce) packet taco seasoning

Toppings

  • 1 cup chopped lettuce
  • 1 tomato, diced
  • 2 1/2 ounces cheddar cheese
  • 2 1/2 ounces part skim mozzarella cheese
  • 1/4 cup black olives, or to preference

Dippers

  • Tortilla Chips

In a medium bowl, combine cream cheese, yogurt, and taco seasoning; mix until well blended. Spread on a 12-inch platter (or larger). Layer chopped lettuce and tomatoes on top of dip.

Fit SaladShooter® slicer/shredder with Shredding Cone. Shred mozzarella cheese, layering over the tomatoes. Shred cheddar cheese over mozzarella cheese. Fit SaladShooter® with Slicing Cone. Slice black olives. Garnish over cheese layer.

Refrigerate dip for at least 1 hour before serving. Serve with tortilla chips.

Note: To prepare in advance, make dip, cut ingredients, and refrigerate. Assemble just before serving.

Makes 12 servings

Presto Tip:

By using low-fat cream cheese, nonfat Greek yogurt and half mozzarella cheese, calories are reduced by more than half and the amount of fat by two-thirds compared to the traditional recipe.

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