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Before you jump to Cream Cheese Salsa recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.
Most of us have been trained to believe that comfort foods are bad and are to be avoided. Often, if your comfort food is basically candy or other junk foods, this can be true. Other times, though, comfort foods can be totally healthy and it’s good for you to consume them. Several foods actually do boost your mood when you consume them. If you are feeling a little bit down and you’re needing an emotional pick me up, try several of these.
Your mood could really be helped by green tea. You were just expecting to read that, weren’t you? Green tea is rich in an amino acid referred to as L-theanine. Studies have discovered that this amino acid basically stimulates brain waves. This will better your brain’s concentration while also loosening up the rest of your body. You were already aware that that green tea helps you become a lot healthier. Now you know it can help improve your mood also!
Now you realize that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try some of these tips instead.
We hope you got insight from reading it, now let’s go back to cream cheese salsa recipe. To cook cream cheese salsa you need 3 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare Cream Cheese Salsa:
- Provide 1 jar Tostitos chunky salsa
- Provide 1 package cream cheese
- Prepare 1 bag tortilla chips
Steps to make Cream Cheese Salsa:
- Combine salsa and cream cheese. Mix until cream cheese is not lumpy and it has a lighter color as shown in the picture
- Dip your chips in and enjoy!
I used low-carb tortillas to make chips to serve with the Cranberry Salsa Cream Cheese Holiday Appetizer to keep it low in carbs. Try this Cream Cheese Salsa Spread recipe, or contribute your own. Grated mature cheddar cheese (as much as you want). A few stems of green onions, sliced diagonally. This fantastic Cranberry Salsa Dip recipe was shared with me by Carol Reich of Hillsboro, Oregon.
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