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Lighter Layered Taco Dip
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Description
A layered dip lightened just a bit. Many different ingredients can be added or swapped (jalepenos, beans, etc.).
Ingredients
- 1 cup Refried Black Beans
- 8 ounces, weight Neufchatel Cheese
- 1 cup Fat Free Sour Cream
- 1 package (1.25 Oz. Packet) Dry Taco Seasoning
- ½ cups Salsa
- 1-½ cup Lettuce, Shredded
- 1 whole Small Avocado, Chopped
- 1 whole Medium Tomato, Seeded And Chopped
- 1 bunch Green Onions, Chopped
- ½ cups All-natural Hot Pepper Cheese, Shredded
- ½ cups Reduced-fat Cheddar, Shredded
- 1 can (3.8 Oz. Can) Sliced Black Olives, Drained
Preparation
Start to layer your dip in an 8×8 casserole dish. Layer the refried black beans and spread evenly on the bottom of the pan. In a separate bowl, mix the neaufchatel, sour cream and taco seasoning. Stir until combined.
Layer the neufchatel mixture evenly on top of the refried beans. Next layer the salsa, then the lettuce, the avocado, the tomato, the green onions, the cheeses and top with the black olives.
It’s best to refrigerate the dip for an hour or so before serving, so that it sets. Serve with tortilla chips. Refrigerate leftovers.
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