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Skinny Taco Dip for a Crowd Recipe

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4.3 from 5 reviews

This Skinny Taco Dip is a light and flavorful appetizer perfect for parties and gatherings. Made with fat-free refried beans, light sour cream, and fresh veggies, it’s a healthier take on a classic favorite that serves a crowd in just 10 minutes.

Ingredients

Base Layers

  • 1 14 ounce can fat free refried beans (add a second can if desired)
  • 1 16 ounce container light sour cream (or Greek yogurt)
  • 1 tablespoon ranch dressing mix (like Hidden Valley; save the rest for next time)

Toppings

  • 2 cups shredded iceberg or romaine lettuce
  • 1 1/2 cups grated cheddar cheese
  • 1 cup chopped tomatoes
  • 2 green onions, chopped
  • 1 6 ounce can sliced olives
  • 1 avocado, peeled and cubed

Instructions

  1. Spread Refried Beans: In a 9 x 13 inch baking dish, evenly spread out the fat-free refried beans to create the base layer of the dip.
  2. Mix and Add Cream Layer: In a bowl, combine one tablespoon of ranch dressing mix with two cups of light sour cream (or Greek yogurt). Pour this mixture evenly over the refried beans layer.
  3. Top with Fresh Ingredients: Sprinkle the shredded lettuce, grated cheddar cheese, chopped tomatoes, sliced olives, chopped green onions, and cubed avocado evenly over the creamy layer.
  4. Chill Dip: Cover the dish and store it in the refrigerator for up to 6 hours to allow flavors to meld and to keep the dip fresh before serving.
  5. Serve: Serve the taco dip chilled with salsa on the side, alongside tortilla chips and fresh-cut vegetables for dipping.

Notes

  • You can add a second can of refried beans for a thicker base layer or to increase servings.
  • Substitute Greek yogurt for sour cream to increase protein and reduce fat further.
  • Use fresh, crisp lettuce like iceberg or romaine for the best texture.
  • Prepare the dip up to 6 hours in advance to save time before your event.
  • Serve with your favorite low-fat chips or fresh vegetables like carrots, celery, and bell peppers for a healthier option.