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Low-Fat Taco Dip

 Low-Fat Taco Dip
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.
16 ServingsPrep/Total Time: 10 min.


  • 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


  • 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.