Layered Taco Dip
This Layered Taco Dip is always the appetizer at the party that everyone crowds around. Its meatless, and because none of the ingredients need to be cooked, it comes together in just a few minutes.
Equipment
- 1 medium mixing bowl
- 1 electric mixer
- 1 9 x 13 pan
Ingredients
- 8 oz reduced fat cream cheese softened
- 1 c light sour cream
- 1 pack taco seasoning
- 16 oz can fat free refried beans
- 15 oz jar salsa
- 1 c guacamole
- 2 c shredded lettuce
- 1 c tomatoes diced
- 2 oz can sliced black olives
Instructions
- In a medium sized mixing bowl, mix together the softened cream cheese, sour cream and taco seasoning with a hand mixer. Use a spatula to spread the seasoned sour cream mix into a 9x13 baking dish in an even layer.
- Open the can of refried beans and empty them into a bowl. No need to heat the beans, simply use a fork to mash them a bit to soften them up and make them more spreadable. Layer the beans on top of the seasoned sour cream. After you get those two layers as the base of the dish, there are really no rules to the layers. I prefer to alternate creamy and texture, so this is the order that I tend to make the layers.
- Open the jar of salsa and spread that on top of the bean layer. I typically use a mild heat salsa so that my kiddos will eat it, but feel free to use a medium or hot salsa if you like a bit more kick.
- Next add the guacamole layer.
- Add shredded cheddar cheese.
- Top cheese layer with shredded lettuce. Make sure that your lettuce is completely dry. Otherwise the moisture from the lettuce will make your dip watery.
- Sprinkle diced tomatoes on top of lettuce.
- Finish by sprinkling sliced black olives over the top of the dish.
- Serve with Fritos Scoops or Tostitos Bite Sized Rounds.
Nutrition
Calories: 150kcalCarbohydrates: 14gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 17mgSodium: 882mgPotassium: 338mgFiber: 5gSugar: 5gVitamin A: 855IUVitamin C: 6mgCalcium: 86mgIron: 1mg
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