Skinny Black Bean Taco Dip

Skinny Black Bean Taco Dip

As promised when I posted my refried black beans recipe, I have taco dip for you today.

Skinny taco dip.

This is the kind of thing that I always look forward to having at parties, but sometimes just crave for a no fuss dinner. A plate of chips and taco dip beats cooking anyway and it requires no cooking, which is a win win for summer  time.

In order to “skinny-fy” this dip, I swapped a few basic ingredients without compromising any of the flavor of classic taco dip. I used neufchatel cream cheese, 0% plain greek yogurt, and homemade refried beans so I could control the salt and fat content.

wanted to try out the new greek yogurt cream cheese, but the regular kind was on sale and I didn’t want to make a trip to the store. I’m sure that would work great in this as well.

Also, if you notice; the taco dip is slightly pyramid like rather than evenly spread out in a pan. I didn’t originally plan on this, but by piling on a mountain of vegetables, the amount of cheese needed at the top of the pyramid is much less (and completely necessary!)

Skinny Black Bean Taco Dip

It’s funny how I’m posting a recipe that requires very few tools and prep work because this is probably one of the only things I could prepare right now. I just moved into my dorm and am having serious kitchen withdrawals. There are resident kitchens to use but they are locked! The positive side of this is that next year, I will REALLY appreciate having a kitchen again.

And a bathroom where I don’t have to wear flip flops.

And food that doesn’t come out of a can from the dining hall.

The terror.

Skinny Black Bean Taco Dip

I even brought a container of homemade granola with me to help lessen the pain of having to live on cafeteria food for a year.

I should have brought a plate of this taco dip.

Skinny Black Bean Taco Dip

Skinny Black Bean Taco Dip
Recipe type: Other
  • 1 six ounce cup 0% plain greek yogurt
  • 4 ounces neufchatel (or regular) cream cheese, softened
  • 2 tablespoons taco seasoning
  • Refried Black Beans (see link in post)
  • ½ cup - 1 cup cheese
  • 2 roma tomatoes, diced
  • 2 cups shredded lettuce
  • ¼ bunch chopped green onions
  1. In a small bowl, stir together greek yogurt, cream cheese, and taco seasoning until completely combined, set aside.
  2. Spread refried black beans evenly onto a plate. If you make your own refried beans, make sure they are completely cool before doing this step. I spread my warm refried beans on a plate and threw it into the freezer a few minutes to speed up the process.
  3. Top refried bean layer with the greek yogurt and cream cheese mixture.
  4. Layer on shredded lettuce, tomatoes, cheese, and onions.
  5. Refrigerate for at least two hours before serving for the best taste.
I included cheese, lettuce, tomatoes, and green onions into my taco dip but feel free to pile on more toppings. Red onions, olives, different cheese blends, jalapenos, cilantro, or bell peppers would be great as well.



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