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Creamy Taco Dip

 Creamy Taco Dip
You'll know this snack is a hit at your next gathering when you come home with an empty pan.—Denise Smith, Lusk, Wyoming
20 ServingsPrep/Total Time: 15 min.


  • 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


  • 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,

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Creamy Taco Dip (continued)

Nutritional Facts: trace fat (trace saturated fat), 3 mg cholesterol, 250 mg sodium, 8 g carbohydrate, 2 g fiber, 6 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.