June 25, 2014
Low Fat 7 Layer Taco Dip
This is an updated version of the classic party dip. The flavors are a bit more interesting, but this is still super-easy to prepare. Bake your own tortilla chips and dig in!
Ingredients
- 1 8oz package of fat free cream cheese
- 1 8 oz container of fat free sour cream
- 1 packet dry taco seasoning mix
- 1 pint cherry tomatoes, halved
- 2 avocados, pitted, peeled, and diced
- 1/4 cup red onion, diced
- 1 tbsp lime juice
- 1/2 tbsp salt
- 1/4 tbsp ground pepper
- 1 15oz can of fat free refried black beans
- 1 1/4 cups salsa
- 1 8oz package of low fat shredded cheddar cheese
- 1 1/2 cups shredded iceberg lettuce
- 1/4 cup pickled jalapeno slices
- With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
- In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
- Spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.
- Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.