The Most Amazing Taco Dip

A Mexican Dip that is easy to pull off and uses all natural ingredients. It is always the first thing to disappear from the buffet table. A light and decadent version. 

The Most Amazing Taco Dip

Well, I have stated my love of Mexican food and here is another of many fiesta themed recipes.

This week I had snack duty for my small group meeting. They all share my love of Mexican cuisine–lucky for them, because I wanted this dip and was going to make it regardless 🙂 I had a crazy day and actually ran out of time to eat dinner before my group arrived and thankfully this dip makes a ton so I could eat several portions and still have plenty to share. That coupled with a few cookies I baked (from dough stashed in the freezer), I had a complete meal (the cookies had oatmeal for whole grains and dark chocolate for antioxidants).

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This dip has been in my family for years and there is the classic version which is very decadent and absolutely delicious and everyone I have ever served it to, devours it and begs for the recipe. The contrast between the warm, creamy dip on the bottom with the crisp and vibrant fresh pico mixture on top is a bit of heaven, as everyone agrees!

And I am going to be generous and share this decadent dip with you all. The best part? I am going to share ways to lighten it up significantly (so when you need to eat it for dinner–there is nothing to worry about) and it is still delicious–I promise. My husband didn’t even notice the difference. Ha! Ha! I am sneaky! Please don’t tell him!!!

Decadent Version of Taco Dip

• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 can refried beans
• 2 cups shredded cheddar cheese
• Taco Seasoning: 1 TBS chili powder, 2 tsp cumin, 1 tsp paprika, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp salt
• 5 small roma tomatoes, diced
• 1/2 onion, diced
• 1/2 bunch of cilantro, chopped

Spread refried beans into a 9×13 pan or a 2qt casserole dish. Mix sour cream and cream cheese with taco seasoning until well combined. Spread on top of beans and then spread cheese over that mixture. Bake at 350 for 20-25 minutes until cheese is melted. Toss tomatoes, onions and cilantro together. Top the warm dip with the tomato mixture and serve with tortilla chips.

Lighter Version of Taco Dip

• 4 oz neufatchel cream cheese (1/3 less fat)
• 1 1/2 cup nonfat Greek yogurt
• Fat free vegetarian refried beans
• Taco Seasoning: 1 TBS chili powder, 2 tsp cumin, 1 tsp paprika, 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp salt
• 5 small roma tomatoes, diced
• 1/2 onion, diced
• 1/ bunch cilantro, chopped

Spread refried beans into a 9×13 pan or a 2qt casserole dish. Mix cream cheese and Greek Yogurt with taco seasoning until well combined. Spread on top of beans. Bake at 350 for 20-25 minutes until warmed through. Toss tomatoes, onions and cilantro together. Top the warm dip with the tomato mixture and serve with tortilla chips.

• If you don’t like cilantro, omit–but I am telling you that fresh cilantro is out of this world!!
• If you don’t want to chop onions and tomatoes, top the dip with salsa. It will still be good, just not insanely good 🙂
• If you want the dip lighter, but don’t want to use Greek yogurt, make the decadent version minus the cheese. You truly don’t need it or miss it at all!!

Grab your favorite chips and dig in!