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Southwestern Taco Dip

Southwestern Taco Dip
  • Duration
  • Cook Time
  • Prep Time
  • 10 ServingsServings


  • 2 teaspoon chili powder
  • 1 can spicy fat-free refried beans (16-ounce)
  • ⅓ cup chunky medium salsa
  • 1 container plain fat-free or low-fat yogurt (8-ounce)
  • 1 cup finely chopped iceberg lettuce
  • 1 cup shredded reduced-fat Mozzarella cheese
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1 tomato, seeded and chopped
  • ⅓ cup sliced green onion, including tops
  • 2 tablespoon chopped black olives


Stir chili powder into beans and spread evenly onto a clear pie dish. Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer’s edge. Scatter lettuce over yogurt mixture. Sprinkle Mozzarella and Cheddar cheese over lettuce and top with tomato, green onion and olives.

Suggested servings: Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.

Note: May substitute Mexican-blend cheese for the Mozzarella and Cheddar, if desired.

Source: National Dairy Council

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