Guilt Free Taco Dip

Super Bowl is around the corner! This is my go-to party dip for the annual football game, and it’s always a crowd pleaser. It’s really easy to make, and each time I serve it I’m asked for the recipe. The base dip alone can be used for chips or veggies, but the toppings really add the punch. Another fun idea–serve the dip separate from all the toppings and make a DIY taco dip bar.

Most taco dips are made with cream cheese and sour cream. By using low-fat cream cheese and nonfat Greek yogurt, you add a healthier element to the dip and believe me, no one will know the difference! The yogurt bumps up the protein and lowers the fat, but still adds the tang that sour cream delivers.

Start with cream cheese that is a bit softened, about 20 minutes at room temperature. Beat the cream cheese first for a few minutes with a hand mixer or in a stand up mixer with the paddle attachment. Add the yogurt. Doing it this way ensures there won’t be lumps of cream cheese and the dip will be smooth. Add the taco seasoning, hot sauce, layer the toppings and bam you’re done!

You can swap out or add any of your favorite taco toppings. If I can’t find ripe tomatoes, or I’m feeling lazy, I’ll use salsa instead. Black beans or refried beans are also a good addition for extra fiber and protein.

No matter what team they’re rooting for, you’ll receive the loudest cheers for this dip!

Guilt Free Taco Dip

Serves: 8-10 Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• Dip
• 8 oz light cream cheese
• 16 oz nonfat or low fat greek yogurt
• 3 Tbsp taco seasoning (link below to my homemade taco seasoning or a store bought packet works)
• 1 Tbsp hot sauce (more if you like it spicy)
• squeeze of lime (optional)
• Toppings
• 2 cups chopped green leaf lettuce
• 1 cup chopped bell peppers (I did a mix of green and red)
• 1/2-3/4 cup chopped red onion
• 1 1/2 cups diced tomatoes (I squeeze the seeds out so the dip isn't too watery)
• 1-2 avocados diced
• 1 cup shredded cheese (I use extra sharp cheddar)
• 2 jalapeno pepers sliced (optional)

Instructions

1. Let the cream cheese soften for about 20 minutes at room temperature. 
2. Make taco seasoning if yo have not done so.  Recipe here.
3. Beat the cream cheese with a hand mixer or stand mixer with the paddle attachment.
4. Add half the yogurt and mix until there are no lumps.  Add the rest of the yogurt and continue to beat until there are no lumps. 
5. Add the seasoning, hot sauce and squeeze of lime.  Mix for a minute.  Scrape down the bowl and mix until smooth.
6. Pour into a 13"X9" pan or divide between 2 pie plates.  Use a spatula to make the dip smooth and even.  
7. Layer the toppings.  If not eating right away cover and put in the refrigerator.
8. Serve with corn chips and/or veggies.  Enjoy!

Did You Make This Recipe?

Show me what you made by tagging me on Instagram the_bikini_bakery.