Taco Dip with Greek Yogurt

On Pinterest the other day, I saw a lovely pin for Skinny Taco Dip that gave me a mad craving for the treat. Having tried numerous grocery store taco dips full of calories and little flavor, I decided to attempt my own. 

One problem: my husband hates cream cheese. Plus the cream cheese/ sour cream mixture is full of cholesterol. So I substituted nonfat Greek yogurt. For fun and to include more green & cooling foods in my life, I added a layer of fresh guacamole as well. And I must say...

SUCCESS!!

As this is a party dip, it makes a lot.

Now you're craving taco dip, aren't you?

The results were worth the effort.

Taco Dip with Greek Yogurt

For the Dip:

16oz nonfat Greek yogurt

2 Tbsp homemade taco seasoning OR 1 packet of Taco Seasoning

8oz shredded cheddar cheese

1/4 head of shredded iceberg lettuce

3 tomatoes, chopped

15oz can of black olives, sliced

Chopped green onion as garnish

For the Guacamole: (optional)

3 avocados, mashed

Juice from 1/2 a lime

Tiny bit of chopped onion - to taste

2 dashes of tabasco

Pinch of Salt

In a medium bowl, mix yogurt with taco seasoning. Spread yogurt mixture evenly in the bottom of a 9x13 dish and chill in the fridge. 

Prepare the guacamole by mashing the avocados then adding all the ingredients listed. Also add 1 of the  chopped tomatoes. Spread guacamole evenly on top of the yogurt mixture.

Layer the rest of the ingredients in this order:

Cheese

Lettuce

Tomato

Black Olives

Green Onions

Crustless Summer Zucchini Pie

Always on the lookout for new, seasonal recipes, I dug through my Pinterest album aptly titled "Foodage" and found this pin:

Pretty scrumptious looking, eh? It's from skinnytaste.com which is why it's obnoxiously professional.

What I love about this recipe is that it fills a 9 inch pie pan with only 3 eggs. So even if you and your husband finish it in one day (which never happened-- stop judging me!), you've really only eaten 1 and a half eggs. Are you impressed at my math skills?! (rhetorical question, of course you are)

In true "Jamie the Absent-Minded Chef" fashion, I forgot to grease the pan and thus the slices became a bit of a mess when I tried to remove them. So... learn from me.

And for dessert? A mini burger cake courtesy of Gelson's bakery-- it was quite tasty!

Almost too cute to eat, no?

Crustless Summer Zucchini Pie

Ingredients:

• 2 medium zucchinis, shredded
• 2 shallots, chopped
• 1/2 tsp oregano
• 1/2 tsp basil
• 3/4 cup part skim mozzarella
• 3 tbsp grated parmesan cheese
• 1/2 cup white whole wheat flour (King Aurthur)
• 1 tsp baking powder
• 2/3 cup fat free milk
• 1 tsp olive oil
• 3 large eggs, beaten
• 1/2 tsp kosher salt
• fresh cracked pepper to taste
• cooking spray (I used my misto)

Directions:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray. Combine zucchini, shallots, and mozzarella cheese in a bowl.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Combine with zucchini mixture and pour it into the pie dish.

Top with parmesan cheese and bake 30-35 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

**My recipe is a little different from the one at skinnytaste.com, so check out her version here.

What's your favorite seasonal recipe?  Do you like the new look for HPG???