Skinny Taco Dip
This Skinny Taco Dip is a lighter, healthier version of the classic party favorite! Made with Greek yogurt instead of sour cream, fresh veggies, and flavorful taco seasoning, it’s a creamy, guilt-free dip perfect for game nights, parties, or a fun snack. Serve it with tortilla chips, veggie sticks, or whole-grain crackers!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer, Snack
- Method: No-Cook
- Cuisine: Mexican-Inspired
Ingredients
Scale
For the Base Layer:
- 1 (8 oz) package reduced-fat cream cheese, softened
- 1 cup plain Greek yogurt (or light sour cream)
- 1 tbsp taco seasoning (store-bought or homemade)
- 1 tsp lime juice
For the Toppings:
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, diced
- ½ cup shredded reduced-fat cheddar cheese
- ½ cup black beans, drained and rinsed
- ¼ cup black olives, sliced (optional)
- ¼ cup green onions, chopped
- ¼ cup fresh cilantro, chopped (optional)
For Serving:
- Baked tortilla chips
- Veggie sticks (carrots, celery, bell peppers)
- Whole-grain crackers
Instructions
- Make the Creamy Base – In a bowl, mix cream cheese, Greek yogurt, taco seasoning, and lime juice until smooth and well combined.
- Spread it Out – Evenly spread the mixture onto a serving platter or into an 8×8-inch dish.
- Layer the Toppings – Sprinkle shredded lettuce, diced tomatoes, cheddar cheese, black beans, olives, green onions, and cilantro over the creamy base.
- Chill & Serve – Refrigerate for 30 minutes before serving to let the flavors meld. Serve with tortilla chips or veggies.
Notes
- Make it spicier by adding diced jalapeños or a dash of hot sauce.
- For extra protein, add 1 cup of shredded rotisserie chicken on top.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Want a low-carb version? Serve with cucumber slices, bell pepper strips, or mini sweet peppers instead of chips.
Find it online: https://ukfinda.com/skinny-taco-dip/