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Southwestern Taco Dip
Southwestern Taco Dip
Makes 10Servings
Prep Time: 20min
Cook Time: 20min
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  • 2 teaspoons chili powder
  • 1 (16-ounce) can spicy fat-free refried beans
  • 1/3 cup chunky medium salsa
  • 1 (8-ounce) container plain fat-free or low-fat yogurt
  • 1 cup finely chopped iceberg lettuce
  • 1 cup shredded reduced-fat Mozzarella cheese
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1 tomato, seeded and chopped
  • 1/3 cup sliced green onion, including tops
  • 2 tablespoons chopped black olives

Stir chili powder into beans and spread evenly onto a clear pie dish. Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer’s edge. Scatter lettuce over yogurt mixture. Sprinkle Mozzarella and Cheddar cheese over lettuce and top with tomato, green onion and olives.

Suggested servings: Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.

Note: May substitute Mexican-blend cheese for the Mozzarella and Cheddar, if desired.

Recipe created by 3-Every-Day™ of Dairy

Submitted by: Makers of LACTAID® Brand Products
Nutritional Facts
Calories: 180
Total Fat: 4.5 g
Saturated Fat: 3 g
Cholesterol: 15 mg
Sodium: 350 mg
Calcium: 30% Daily Value
Protein: 11 g
Carbohydrates: 14 g
Dietary Fiber: 3 g

Nutrient-Rich Recipes

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