Creamy Taco Dip Recipe

5 9 14
Creamy Taco Dip Recipe
Creamy Taco Dip Recipe photo by Taste of Home
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Creamy Taco Dip Recipe

Read Reviews
5 9 14
Publisher Photo
You'll know this snack is a hit at your next gathering when you come home with an empty pan! —Denise Smith, Lusk, Wyoming
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
20 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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 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 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

Nutritional Facts

1/4 cup: 57 calories, 0 fat (0 saturated fat), 3mg cholesterol, 250mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 6g protein.

  • 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 shredded fat-free cheddar cheese
  • 1 medium tomato, diced
  • 1/4 cup chopped ripe olives
  • 1/4 cup chopped green chilies
  • Tortilla chips
  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

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Reviews forCreamy Taco Dip

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Sudie User ID: 3554484 267896
Reviewed Jun. 12, 2017

"Yummy dellishinesiness!"

MY REVIEW
[email protected] User ID: 7564909 265872
Reviewed May. 12, 2017

"easy and quick. Makes a great appetizer! I have made this multiple times."

MY REVIEW
Yarnie1 User ID: 7462318 253945
Reviewed Sep. 10, 2016

"I modified it some. I added Mexican seasonings to the beans and cream mixture. I also used a freshly made salsa in the cream mixture, rather than jarred or canned, and I added cilantro to the toppings. It was a huge hit at the party tonight!"

MY REVIEW
angmclanc User ID: 3282588 250623
Reviewed Jul. 19, 2016

"Delicious! one of my favorite go to party dishes."

MY REVIEW
msinger1104 User ID: 7787596 250564
Reviewed Jul. 17, 2016

"One of the easiest & best recipes I've tried in a LONG time!!"

MY REVIEW
julesinmd User ID: 7135098 10317
Reviewed Dec. 28, 2013

"null"

MY REVIEW
julesinmd User ID: 7135098 10214
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."

MY REVIEW
pottaway User ID: 3077832 10280
Reviewed Sep. 1, 2013

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

MY REVIEW
scrapo User ID: 2908723 10190
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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