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Healthy Taco Dip
20 min prep time
24servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Peter Papoulakos
How to Make Healthy Taco Dip
The traditional version of this taco dip is much higher in fat and uses sour cream and cream cheese. We use a healthier fat (avocado) and reduced-fat cheese to save you lots of calories without giving up any taste. This dip is great for tailgating and football season!
20 min prep time
24servings
1 heaping tablespoon
Print Recipe >
Step-By-Step Instructions:
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In a medium bowl mix together refried beans, chili powder, cumin and garlic powder.
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Spread the refried beans evenly on a medium serving platter. Spread mashed avocados evenly over beans.
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Spread the salsa evenly over top of avocados. Top with tomatoes, shredded lettuce and shredded cheese on top.
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Serve the dip with your choice of baked tortilla chips, black bean chips or jicama slices. If you follow a gluten-free diet, make sure tortilla chips are unseasoned and gluten-free.
Nutrition facts
24 Servings
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Serving Size
1 heaping tablespoon
- Amount per serving Calories 45
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Total Fat
2.5g
- Saturated Fat 0.8g
- Cholesterol 5mg
- Sodium 140mg
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Total Carbohydrate
4g
- Dietary Fiber 2g
- Total Sugars 1g
- Protein 3g
- Potassium 150mg
- Phosphorous 55mg
Ingredients
fat-free refried beans (16-oz. )
1 can
chili powder
2 tsp
cumin
1/2 tsp
garlic powder
1/4 tsp
avocado (mashed)
1 1/2 med
salsa
1/3 cup
tomato(es) (seeded and diced)
1 large
shredded romaine lettuce
1 cup
shredded Mexican cheese blend
1 cup
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