Taco Dip Recipe

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Serve this at your next party and guests won’t have a clue that it’s low fat! “This recipe is a great appetizer, but I also serve it as a main dish on especially busy nights,” writes Traci Hoffman of Jamestown, Indiana.

This recipe is:

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Diabetic Friendly

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Taco Dip Recipe

Prep/Total Time: 10 min.

Yield: 16 Servings

10 10

Ingredients

1 can (16 ounces) fat-free refried beans
2 cups (16 ounces) reduced-fat sour cream
1 envelope taco seasoning
1 plum tomato, chopped
1/2 cup shredded reduced-fat Mexican cheese blend
3 green onions, sliced
1/4 cup sliced ripe olives, drained
Baked tortilla chip scoops

Directions

Spread refried beans into a 9-in. pie plate. Combine sour cream and taco seasoning; spread over beans. Top with tomato, cheese, onions and olives. Serve with chips. Refrigerate leftovers. Yield: 4 cups.

Nutritional Facts 1/4 cup (calculated without chips) equals 91 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 381 mg sodium, 10 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Taco Dip in Light & Tasty October/November 2007, p29