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.
I 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!)
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.
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.
- 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
- In a small bowl, stir together greek yogurt, cream cheese, and taco seasoning until completely combined, set aside.
- 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.
- Top refried bean layer with the greek yogurt and cream cheese mixture.
- Layer on shredded lettuce, tomatoes, cheese, and onions.
- Refrigerate for at least two hours before serving for the best taste.