Cream Cheese Mexi-Dip
I’ve gotten into veggie trays and veggie dips lately. It’s become my go to thing to take to get togethers so that I am assured there is at least ONE healthy thing there. After the last one, the celery and carrots were decimated, but I was left with a big pile of bell pepper strips. I wasn’t in the mood for my usual garlic and herb veggie dip, so I opted to try something completely different. I’ve been hearing about sazon on the Food Network for ages, but I’d never actually seen it to try. It’s a sort of Latin flavored seasoning salt. Lo and behold, I found some in the ethnic foods section at Walmart recently. I had no idea what I was getting into, but I had a half a brick of neufchatel cheese in the fridge, and thought I’d try it mixed with a packet of sazon. The results were explode in your mouth awesome. There’s something in this mix that is what’s been missing from the Mexican food I’ve made at home. I think it’s the annato. Either way, this was a totally addictive dip with my bell pepper strips. This would be AWESOME in a 7 layer dip. Each tablespoon is 70 calories and 2 grams of fat.
- 1 packet sazon seasoning
- 4 oz. cream cheese, softened
This is kind of a no brainer. Mix until well combined.