"Taco" Dip Salad
1 cup cottage cheese
1 cup (8oz) cream cheese
1 tablespoon chili powder
3 tablespoons Smoky Iguana Chipotle Salsa
2 cups shredded lettuce
2 medium tomatoes or 1 cup cherry tomatoes, diced
3 green onions, ends removed, cut thinly
1/2 - 3/4 cup grated cheddar cheese
1/2 cup diced black olives
Tortilla chips for dipping
Iguana Red Pepper Sauce
In a blender or food processor, blend cottage cheese, cream cheese, until smooth.
Spread on large rimmed platter just to the inner edge of the rim. Sprinkle on
green onion, lettuce, tomato, cheese and olives. Sprinkle with Iguana Red Hot
Pepper Sauce for a more "adult-like" experience. Serve with a big basket of
tortilla chips.
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