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What You Need
- 1 container (16 oz.) light sour cream, divided
- 1 tub (16 oz.) whipped cream cheese spread
- 1 pkg. (1 oz.) reduced-sodium taco seasoning mix
- 1 container (16 oz.) guacamole
- 11 EACH red and yellow grape tomatoes
- 1/2 cup salsa
- 1 cup shredded reduced-fat Mexican cheese blend
- WHEAT THINS Original Snacks, divided
Instructions
- Spoon 2 Tbsp. sour cream into small resealable plastic bag; refrigerate until ready to use.
- Mix remaining sour cream with cream cheese spread and taco seasoning mix until blended. Refrigerate 1 hour.
- Spread sour cream mixture into 13×9-inch rectangle on platter; top with guacamole.
- Cut small piece off one bottom corner of bag; use to drizzle sour cream mixture into lines over guacamole to resemble football field. Top with tomatoes for the football players.
- Add salsa and shredded cheese to platter as shown in photo. Serve with WHEAT THINS.
Variation
Top dip with 1 rinsed 15.5-oz. can black beans in addition to the salsa, spooning beans onto one end of dip and salsa onto other end.
Cooking time (duration)
Prep: 30 min Total: 1 hr 30 min
Number of servings (yield)
32 servings, 2 Tbsp. dip and 16 WHEAT THINS each
Category
Appetizer
Submitted by
Nutritional Information
240 calories, 13g total fat, 5g saturated fat, 20mg cholesterol, 480mg sodium, 26g carbohydrate, 3g dietary fiber, 6g sugars, 5g protein
Options
• Substitute shredded reduced-fat cheddar cheese for the shredded reduced-fat Mexican cheese blend.
• Serve with WHEAT THINS Big Snacks instead of the WHEAT THINS Original Snacks. Makes 32 servings, 2 Tbsp. dip and 11 WHEAT THINS Big Snacks each.
• Note The cream cheese mixture can be refrigerated up to 12 hours before using as directed.
Jen Conlon
Erica Hemmings
Lasonja Williams
