7-Layer Taco Dip

To Know:

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I think just about everyone loves taco dip. Imagining that blissful encounter at a party and positioning yourself within arms length for the duration to scoop til your heart’s and belly’s content. But that stuff in the plastic clamshell at the grocery store is a far cry from the easy, homemade version we all know is out there. I’ve been making some version of this since high school. Any gathering usually resulted in a request or five for this crowd pleaser…and that hasn’t changed. What has changed though is my approach to the ingredients, finding ways to lighten it up without losing flavor. It was easier than you think as you see here now (and experience later once you try this recipe). I hope this becomes a favorite amongst your crew as well. To provide healthier options, try serving it some with sliced jicama, veggie spears, or baked chips alongside your favorite brand of fried tortilla chips.

To Get:

1  16-ounce can of refried beans (I really like Old El Paso, as it’s well seasoned, but use whatever you like or is on sale)

8  ounces light cream cheese, softened/at room temperature

1  5.3-ounce container of fat-free Greek yogurt

1  tablespoon light buttermilk (regular milk is fine too!)

1  1-ounce package of reduced-sodium taco seasoning

1  cup salsa

1  cup shredded light cheddar-jack cheese

1/4  cup fresh cilantro, chopped

2  scallions, green tops only, chopped

1  cup fresh tomatoes, chopped

1  2.25-ounce can of sliced black olives, drained

To Do:

  1. In a medium bowl, add the softened cream cheese, Greek yogurt, buttermilk, and taco seasoning. Mix until thoroughly combined.
  2. In a small bowl, toss together the chopped cilantro and scallion greens.
  3. Now it’s time to assemble! Spread the can of refried beans on the bottom of a serving platter or shallow bowl (a pie plate works well too). The back of your spoon should work wonders for spreading the beans.
  4. Evenly spread the seasoned cream cheese-yogurt mixture on top of the beans, followed by the layer of salsa, then the shredded cheese. [Note: If making this ahead, I would stop at this step and finish assembling the rest just before serving.]
  5. Sprinkle the the cilantro-scallion mixture on top, then add the chopped tomatoes and black olives.
  6. Pair with tortilla chips and or sliced jicama and veggies, serve and nosh!

Serves 6-12 

 

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