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Southwestern Taco Dip


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Southwestern Taco Dip


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Southwestern Taco Dip


  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min


10 Servings


  • 2 teaspoons chili powder
  • 1 can spicy fat-free refried beans (16-ounce)
  • ⅓ cup chunky medium salsa
  • 1 container plain fat-free or low-fat yogurt (8-ounce)
  • 1 cup finely chopped iceberg lettuce
  • 1 cup shredded reduced-fat Mozzarella cheese
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1 tomato, seeded and chopped
  • ⅓ cup sliced green onion, including tops
  • 2 tablespoons chopped black olives


Stir chili powder into beans and spread evenly onto a clear pie dish. Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer’s edge. Scatter lettuce over yogurt mixture. Sprinkle Mozzarella and Cheddar cheese over lettuce and top with tomato, green onion and olives.

Suggested servings: Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.

Note: May substitute Mexican-blend cheese for the Mozzarella and Cheddar, if desired.


Source: National Dairy Council


Servings Per Recipe: 10 Servings

Amount Per Serving

  • Calories: 180
  • Total Fat: 4.5g
  • Cholesterol: 15mg
  • Sodium: 350mg
  • Total Carbs: 14g
  •     Dietary Fiber: 3g
  • Protein: 11g


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4 Responses to Southwestern Taco Dip

  1. avatar says: core

    Love this. I’ve made a similar dip, and it’s always a hit at parties!

    Wondering – Cook Time is shown as 20 min, however there is no cooking noted in the directions…?

  2. avatar says: arielsara

    Why yogurt over sour cream?

    • You could probably use either yogurt or sour cream, yogurt just has the added bonus of probiotics and usually lower in fat.

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