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Hot Mexican Dip

 Hot Mexican Dip
This hearty dip from Heather O'Neill of Dudley, Massachusetts won't last long at your next gathering. Green chilies, taco sauce and chili powder add zip to the appetizing blend of ground turkey, refried beans, cheese and seasonings.
15 ServingsPrep: 15 min. Bake: 25 min. + cooling


  • 1 pound lean ground turkey
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 can (16 ounces) fat-free refried beans
  • 1 can (4 ounces) chopped green chilies
  • 3/4 cup taco sauce
  • 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend, divided
  • 1 cup (8 ounces) fat-free sour cream
  • 1/3 cup chopped green onions
  • Tortilla chips


  • Crumble turkey into a large nonstick skillet. Cook over medium heat
  • until no longer pink; drain. Add the chili powder, onion powder and
  • salt; set aside. In a 13-in. x 9-in. baking dish coated with cooking
  • spray, layer the beans, turkey mixture, green chilies, taco sauce
  • and 1-1/2 cups cheese.
  • Cover and bake at 400° for 25-30 minutes or until cheese is
  • melted and bubbles around edges. Cool for 5 minutes. Spread sour
  • cream on top; sprinkle with green onions and remaining cheese. Serve
  • with tortilla chips. Yield: 15 servings.

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Hot Mexican Dip (continued)

Nutritional Facts: 1/2 cup (calculated without tortilla chips) equals 133 calories, 5 g fat (2 g saturated fat), 32 mg cholesterol, 389 mg sodium, 9 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.