I still have tomatoes coming in although they are slowing down. Racking my brain to come up with yet another way to use them and I was inspired to make an old family recipe. My sister and I are seriously obsessed with this dip. My mom would always make this for picnics or family dinners and once you start eating, it you really cant stop. I have put a few twists on the original recipe to make it healthy. The Greek yogurt was substituted for sour cream, packing more protein into this recipe and less fat. Same with the Greek yogurt cream cheese in place of regular cream cheese. Bonus-this recipe is vegetarian! The great thing about this recipe is that it can be tweaked to your liking. Be creative and enjoy!
Ingredients-*Use all organic ingredients when possible*
One dozen small tomatoes halved-I used my garden Sun Golds
One green pepper diced (from my garden)
One jalapeno diced (from my garden)
16 oz. plain Greek yogurt
8 oz. Greek yogurt cream cheese
1/4 cup (more or less) of Chili Powder (mine was an organic blend of Chili Pepper, Sea Salt, Cumin, Oregano, and Garlic)
Chop enough lettuce to cover the bottom of a round dinner plate to make a “bed”.
In a medium mixing bowl, soften cream cheese and mix with Greek yogurt and chili powder.
Spread cream cheese mixture on top of lettuce with a spatula.
Top cream cheese mixture with salsa, green pepper, Jalapeno and then the shredded cheese.
Top with sliced tomatoes and Black Olives
Serve with Blue Corn Tortilla Chips
YUM!! Enjoy 🙂