Light Nachos and Dip

By rdgplus3

Ingredients

• 2 tbsp vegetable oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• ¼ tsp pepper
• 8 10” tortillas
• Cheesy Mexican Dip
• 1 ½ cups mild salsa
• 1 pkg light cream cheese, softened
• 4 tbsp chopped fresh parsley
• 2 tbsp freshly grated Parmesan cheese
• 1 tsp lemon juice (optional)

Preparation

Step 1

In small bowl, stir together vegetable oil, chili powder, cumin and pepper; brush over 1 side of each tortilla. Stack tortillas and cut stack into 12 wedges; separate and arrange in single layer on baking sheets. Bake in 400oF oven, turning once, for about 8 minutes or just until tortillas are crisp and brown. Let cool. (Nacho chips can be stored in airtight container for up to 3 days.)

Cheesy Mexican Dip:
Meanwhile in food processor or blender, puree salsa until smooth. Add cream cheese, 2 tbsp of the parsley, Parmesan and lemon juice (if using); blend well. Transfer to serving bowl. (Dip can be covered and refrigerated for up to 1 day.)

To serve, sprinkle dip with remaining parsley; surround with nacho chips.