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Creamy Taco Dip Recipe

Creamy Taco Dip Recipe photo by Taste of Home

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You'll know this snack is a hit at your next gathering when you come home with an empty pan.—Denise Smith, Lusk, Wyoming

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Creamy Taco Dip Recipe

Prep/Total Time: 15 min.

Yield: 20 Servings

15 15

Ingredients

1 package (8 ounces) fat-free cream cheese, softened
1/2 cup (4 ounces) fat-free sour cream
1/2 cup taco sauce
1 teaspoons ground cumin
1 can (15 ounces) fat-free refried beans
1 cup shredded lettuce
1 cup (4 ounces) shredded fat-free cheddar cheese
1 medium tomato, diced
1/4 cup chopped ripe olives
1/4 cup chopped green chilies
Tortilla chips

Directions

In a large bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside.
Spread the refried beans over the bottom on a serving platter or 13-in. x 9-in. dish. Spread cream cheese mixture over the beans, leaving about 1 in. uncovered around the edges. Top layer with lettuce, cheese, tomato, olives and chilies. Serve with tortilla chips. Yield: 20 servings.

Nutritional Facts One serving (1/4 cup prepared with fat-free cream cheese, fat-free sour cream, fat-free refried beans and shredded fat-free cheddar cheese) equals 57 calories, trace fat (trace saturated fat), 3 mg cholesterol, 250 mg sodium, 8 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Creamy Taco Dip in Taste of Home February/March 1996, p41

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Creamy Taco Dip

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(1-1) of 1 reviews

Reviewed on Dec. 20, 2010 by scrapo

I only use reduced fat cream cheese and sour cream. For the salsa part, I mix half salsa, half taco sauce and use the refried bean that have jalepenos. Delicious!