Friday, January 8, 2010

Taco Dip

I know this isn't typically considered fine cuisine but everyone has their own form of this recipe. My version includes a few low-fat swap-outs. This dish appears in my house when good friends are coming over for a casual get-together.  Recently, I made this for my husband's family's game night.  Interestingly enough there never seems to be any left...

Taco Dip

8 oz lowfat cream cheese
1 small packet of taco seasoning
1 14oz can of fat free refried bean
1 1/2 cups of good salsa (I like Green Mountain Gringo)
1 cup of good sharp cheddar, shredded (I like Cabot Seriously Sharp Cheddar)
1/2 cup of sliced pickled jalapenos

I typically use a deep dish pie plate but any shallow, oven safe dish will work.  Combine cream cheese and taco seasoning then spread over the bottom of the dish.  Then spread the beans over top of the cream cheese mixture.  Then pour the salsa over top of the beans.  Sprinkle cheese on the top.  Place jalapenos around the top of the dish.  Bake at 375degrees for 40 minutes or until bubbles are around the entire edge of the dish.  Serve with tortilla chips and carrots.  Enjoy!


  1. this looks delicious! Check out Fruit Not Fat, they are doing a whole campaign around swapping out fat right now!


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