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"Taco" dip salad

Taco dip may seem old-fashioned, but just watch any picnic or potluck, and you will se it disappear before any of the other plates are touched. Spice it up with dashes of red pepper sauce if you'd like- or serve it with a bottle on the side, so an unsuspecting child doesnt get a fiery mouthful. Taco dip holds well- the plate can be made several hours ahead- just cover with saran wrap and refrigerate until ready to head.

Ingredients

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 salsa

Directions

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.

Sauces you can use in this recipe.

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