This Taco Dip is a remake of the classic 7-layer dip, made with swaps like Greek yogurt for sour cream and low-sodium refried beans. Serve with baked tortilla chips or veggies for dipping.

7-Layer Taco Dip

Print Recipe
Print
Tags , , ,
    Servings 12 Prep Time 15minutes
    Servings 12 Prep Time 15minutes
    This Taco Dip is a remake of the classic 7-layer dip, made with swaps like Greek yogurt for sour cream and low-sodium refried beans. Serve with baked tortilla chips or veggies for dipping.

    Katie's Tip

    Katie's Tip

    Katie's Tip

    Katie's Tip

    Katie's Tip

    Avocados are a great source of potassium, providing more than a similar sized banana.
    Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
    Avocados are a great source of potassium, providing more than a similar sized banana.
    Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
    Ingredients
    • 1 1/2 cups nonfat plain Greek yogurt
    • 2 teaspoons low-sodium taco seasoning
    • 1 (15.4 oz.) can low-sodium refried beans
    • 3 Avocados from Mexico, mashed
    • 16 ounces salsa
    • 3 cups shredded Green Giant™ Fresh iceberg lettuce
    • 1 cup shredded lowfat Cheddar cheese
    • 1/4 cup sliced black olives
    Directions
    1. Mix yogurt and taco seasoning in small bowl.
    2. Spread beans in 11x8-inch baking dish. Top beans in the following order, spreading each layer evenly over the last: yogurt, avocados, salsa, lettuce, cheese and olives.
    3. Refrigerate 15 minutes. Serve chilled.
    Nutritional Value
    Calories: 168 Fat: 9g Cholesterol: 11mg Carbohydrates: 15g Fiber: 4g Protein: 7g Sugar: 5g Calcium: 144mg Iron: 1mg Sodium: 453mg
    Tags , , ,
      Servings 12 Prep Time 15minutes
      Servings 12 Prep Time 15minutes
      This Taco Dip is a remake of the classic 7-layer dip, made with swaps like Greek yogurt for sour cream and low-sodium refried beans. Serve with baked tortilla chips or veggies for dipping.

      Katie's Tip

      Katie's Tip

      Katie's Tip

      Katie's Tip

      Katie's Tip

      Avocados are a great source of potassium, providing more than a similar sized banana.
      Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
      Avocados are a great source of potassium, providing more than a similar sized banana.
      Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
      Ingredients
      • 1 1/2 cups nonfat plain Greek yogurt
      • 2 teaspoons low-sodium taco seasoning
      • 1 (15.4 oz.) can low-sodium refried beans
      • 3 Avocados from Mexico, mashed
      • 16 ounces salsa
      • 3 cups shredded Green Giant™ Fresh iceberg lettuce
      • 1 cup shredded lowfat Cheddar cheese
      • 1/4 cup sliced black olives
      Directions
      1. Mix yogurt and taco seasoning in small bowl.
      2. Spread beans in 11x8-inch baking dish. Top beans in the following order, spreading each layer evenly over the last: yogurt, avocados, salsa, lettuce, cheese and olives.
      3. Refrigerate 15 minutes. Serve chilled.
      Nutritional Value
      Calories: 168 Fat: 9g Cholesterol: 11mg Carbohydrates: 15g Fiber: 4g Protein: 7g Sugar: 5g Calcium: 144mg Iron: 1mg Sodium: 453mg

      Leave a Reply

      Your email address will not be published. Required fields are marked *