A dip you can feel a little less guilty about and everyone will love it!

Hey everyone!  Are you ready for a super busy week?  Ready or not, here it comes.  I thought I’d share a simple dip recipe you will love for your holiday gatherings.  I made this for our candy exchange  we had the other day.  What’s a candy exchange, you ask?  It’s a fun “white elephant style” family party we like to have with the kids and adults.  Everyone wraps up some candy or candies, and we have a good time trying to steal our favorite candies from each other.  The kids LOVE it so much!  I know it will hold very special memories for our kiddos.

This dip came out so yummy.  I used whole wheat tortillas for the chips.  I simply baked them in the oven after spraying them with a little cooking spray and adding a sprinkle of salt.  They come out nice and crisp and are a perfect compliment to this dip.

The dip itself is really easy to put together.  I used a southwestern flavored pre-cooked/chopped grilled chicken I found in the meat section of my grocery store.  You can certainly boil and dice up your own chicken, but I was in a hurry.  You can also add less cheese than I did to make the recipe even lower in fat and calories.

Skinny Chicken Taquito Dip

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Ingredients

• 2 cups cooked finely chopped chicken ( I used pre-cooked Southwestern grilled chicken)
• 4 oz cream cheese (low-fat is fine too)
• 3/4 cup salsa, divided
• 1 cup pepperjack cheese, shredded
• juice of 1/2 lime
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 tbsp chopped cilantro
• 1 cup shredded Colby Jack cheese
• 1 package of whole wheat tortillas
• kosher salt
• cooking spray

Instructions

1. In a bowl, beat cream cheese and 1/4 cup of salsa.
2. Stir in chicken, Pepperjack, juice of lime, chili powder, cumin, and cilantro.
3. Spread mixture into a small casserole dish.
4. Top with remaining 1/2 cup salsa and spread it evenly over mixture.
5. Bake at 350 for 15 to 20 minutes or until bubbly.
6. Top with remaining shredded cheese and bake until cheese melts (about 5 minutes).
7. For the homemade chips: Cut tortillas into 8 wedges. Spread out onto sheet pan. Spray with a little cooking spray. Sprinkle with kosher salt. Bake at 400 degrees for 5 to 8 minutes or until golden brown and crispy.

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