Taco Dip

Ingredients:
8 oz fat free cream cheese
32 oz 1% cottage cheese
1 cup 2 % sharp cheddar cheese
8 oz mild or hot taco sauce
3 cups shredded iceberg lettuce
6 Roma tomatoes, diced
1 Tablespoon fresh cilantro, chopped

Directions:
In a food processor, puree cream cheese and cottage cheese.  Spread the cheese mixture on a large platter.  Top with taco sauce.  Then layer lettuce, cheddar cheese, tomatoes, onions, and cilantro over top.  Serve with baked corn tortilla chips or pita chips.

Number of servings: 12
Serving size: 1/2 cup
Calories per serving: 150
Fat grams per serving: 5

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