Nacho Dip/Salad by Linda Ann
Makes:
7 x 11-inch tray
Total Time:
8 hr
Submitted by:
Category:
Appetizers
Sub Category: Cold Dips
what you need
- 1 package (8 oz.) block style cream cheese
- 1 container (16 oz.) sour cream
- 1 head romaine lettuce, chopped
- 1 jar (16 oz.) chunky style salsa
- 1 extra large tomato, diced
- 1 package (8 oz.) finely shredded Mexican Style Cheddar Cheese (or regular cheddar if not available)
- 1 small can sliced black olives (optional)
- 1 to 2 bags tortilla chips (I prefer white or blue)
make it
In a 7 x 11-inch dish (I use a glass one) layer the following in the following order: cream cheese, sour cream, lettuce, salsa, tomato, cheese, and finally olives.
Refrigerate overnight and serve cold.*
Put the tortilla chips on the side for dipping. Enjoy!
Notes
*If you are in a rush you can serve it immediately, but the best results occur when it is refrigerated overnight and the flavors can mingle.
You can also reduce your fat/calorie intake by using light or lowfat cream cheese or sour cream. I don't recommend using the no-fat items -- it doesn't do the dip justice.
This is one of the most requested dips I make for a party! I hope you enjoy it as much as my family and friends do.
