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.

Nutrition Tip: Avocados are a great source of potassium, providing more than a similar-sized banana.

7-Layer Taco Dip

Grace Vilches
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.
Prep Time 15 mins
Total Time 15 mins
Course Appetizers
Servings 12 servings
Calories 168 kcal

Ingredients
  

  • 1 1/2 cups nonfat plain Greek yogurt
  • 2 teaspoons homemade taco seasoning
  • 1 15.4 oz. can low-sodium vegetarian refried beans
  • 3 avocados mashed
  • 16 ounces salsa
  • 3 cups shredded iceberg lettuce
  • 1 cup shredded lowfat Cheddar cheese
  • 1/4 cup sliced black olives

Instructions
 

  • Mix yogurt and taco seasoning in small bowl.
  • Spread beans in 11×8-inch baking dish. Top beans in the following order, spreading each layer evenly over the last: yogurt, avocados, salsa, lettuce, cheese and olives.
  • Refrigerate 15 minutes. Serve chilled.

Nutrition

Calories: 168kcalCarbohydrates: 15gProtein: 7gFat: 9gCholesterol: 11mgSodium: 453mgFiber: 4gSugar: 5g
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