This layered taco dip recipe has fewer calories and fat compared to other versions of this traditional chip dip, but keeps all the flavor!
Living in Green Bay, Wisconsin, it’s nearly impossible to not be a football fan.
It’s in our blood, people here like to say we bleed green and gold. If you follow football, you will know that 2017 was not our year. Our beloved quarterback was out with an injury and the team went downhill fast.
What do we do now that we are out of the running? We root against our midwestern rivals in the playoffs, that’s what we do. 😉 And to do that, we need some delicious snacks.
After being selected to work with Snack Factory Pretzel Crisps and Late July Tortilla chips, I was excited to finally write down and photograph my taco dip recipe. I have been making taco dip for years, but never put pen to paper.
This taco dip recipe is packed with veggies. Everyone loves taco dip, so why not take advantage of the opportunity to easily get more veggies into kids and adults alike?
The best part? You simply cannot mess this recipe up- it’s super easy and very customizable.
How To Make Layered Taco Dip
I love serving this taco dip on a platter, but a bowl or casserole dish works too.
Start with a base of refried beans. I used frozen beans from my favorite homemade refried bean recipe —> find the recipe here —> otherwise a can of refried beans works great too.
Next, you’ll season the plain Greek yogurt. I like to use spices I already have on hand, but if you want to make it easier, simply use a taco seasoning mix.
After you layer the yogurt on top of the beans, top that with a mashed avocado. You could use guacamole, but to save calories and money, I simply use 1 avocado.
Next comes the salsa, cheese, and loads of veggies.
Getting hungry? Me too!
Scoop this layered taco dip with chips or pretzels, or as I like to do – both!
A simple game day appetizer that helps control calories and fat, adds veggies and is simple to make. That’s a winner in my book…even if my team is not.
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Layered taco dip has fewer calories and fat compared to other versions of the traditional chip dip, but keeps all the flavor!
Ingredients
- 16 oz. can refried beans
- 1 1/2 cup plain Greek yogurt
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp. granulated garlic
- 1/2 tsp. paprika
- 1 avocado, mashed
- 1/2 cup salsa
- 1/2 cup shredded cheese
- veggies of choice, such as tomatoes, black olives, peppers, green onions, etc.
- Late July Tortilla chips
- Snack Factory Pretzel Crisps
Instructions
- Spread refried beans on bottom of serving tray or casserole dish.
- In a medium-sized bowl, mix Greek yogurt with spices. Spread on top of beans.
- Layer avocado on top of yogurt mixture.
- Top with salsa.
- Add cheese and veggies.
- Serve with pretzel crisps and tortilla chips.
Notes
In place of spices, you may use a package of taco seasoning.
Here are more delicious appetizer recipes to check out
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Mary says
An amazing recipe!
Tara says
This is my go to taco dip recipe. Thanks for the yummy appetizer!
★★★★★