Southwestern Taco Dip
Servings
10 Servings
Ingredients
- 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
Instructions
- 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
You could probably use either yogurt or sour cream, yogurt just has the added bonus of probiotics and usually lower in fat.
Why yogurt over sour cream?
It must be a mistake, thanks. Just 20 minutes prep.
Love this. I’ve made a similar dip, and it’s always a hit at parties!
Wondering – Cook Time is shown as 20 min, however there is no cooking noted in the directions…?