Creamy Taco Dip Recipe
Creamy Taco Dip Recipe photo by Taste of Home

Creamy Taco Dip Recipe

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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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:20 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 20 servings


  • 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

Nutritional Facts

1/4 cup: 57 calories, trace fat (trace saturated fat), 3mg cholesterol, 250mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 6g protein


  1. In a large bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside.
  2. Spread the refried beans over the bottom on a serving platter or 13x9-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.
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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Reviewed Dec. 28, 2013


Reviewed Dec. 28, 2013

"Made this today for the first time for a family gathering. Skipped the refried beans. It was a big hit and very tasty."

Reviewed Sep. 1, 2013

"Very easy to make and was gone fast at our bbq last night!"

Reviewed Dec. 20, 2010

"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!"

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