The best healthy taco dip is a delicious recipe with cream cheese, black beans, garlic, and taco seasoning. Spicy but not hot, it has a lot of flavor. This healthy version tastes just as good as the original Pampered Chef Touchdown Taco Dip but with a fraction of the fat and calories.
When I was a Pampered Chef consultant around 2001, one of my go-to recipes was Touchdown Taco Dip. I made it – and loved it – so much that I soon started making it for dinner.
Not really having any concept of calories or food limits, I would eat 3/4 of the rich, full-fat taco dip for a meal. It tasted SO good and filled me up, so I assumed it was okay.
Fast forward to post bariatric surgery Tara, and I knew better than to make my old favorite. It calls for full fat cream cheese and sour cream and refried beans.
But I was hungry for the dip one day and so set out to make a healthier version that I could reasonably eat.
Note that I still cannot eat 3/4 of the pan and think I’m within my calorie limits. We need to eat a reasonable portion here.
Anyway, I did some substituting and came up with a dip that my whole family devoured, but has under 200 calories for a serving. I can live with that.
We eat our Touchdown Taco Dip with scoop shaped tortilla chips, preferably baked if we can find them. I’ve never tried it, but I think the dip would also be good with cheese-flavored rice cakes or maybe even cucumber slices or sticks.
How to make healthier Touchdown Taco Dip from The Pampered Chef
- Drain and rinse the black beans and pour them into a round or square 10-inch baking dish. Mash the beans with a fork.
- Soften the cream cheese in the microwave by heating it in 30 second intervals. One or two should be enough to soften it without cooking it.
- Mix the cream cheese, Greek yogurt, taco seasoning, and garlic in a small bowl. Spread over top of the mashed beans.
- Sprinkle with shredded cheddar cheese.
- Microwave for 5-7 minutes or bake at 350º for 20 minutes, until the dip is bubbly and the cheese is melted.
- Top with diced tomatoes and onions, sliced black olives, and snipped cilantro – or nothing at all. It’s delicious both ways.
Check out these other delicious dips while you’re here:
The Best Healthy Taco Dip Recipe (Based on Touchdown Taco Dip from Pampered Chef)
Equipment
Ingredients
- 15 ounces black beans 1 can
- 8 ounces low fat cream cheese 1 block
- 1 cups Greek yogurt plain
- 2 tablespoons taco seasoning
- 2 cloves garlic
- 1 cups shredded cheddar cheese
- 1 plum tomato diced
- 1/2 small red onion diced
- 2 tablespoons fresh cilantro snipped
- 1/4 cup sliced black olives
Instructions
- Drain and rinse the black beans and pour them into a round or square 10-inch baking dish. Mash the beans with a fork.
- Soften the cream cheese by placing it into the microwave for 30 seconds at a time. It typically takes me 30-60 seconds to soften the cream cheese.
- Mix the cream cheese, Greek yogurt, taco seasoning, and garlic in a medium bowl. Spread this mixture over the top of the mashed beans in the baking dish.
- Sprinkle the dip with the shredded cheese.
- Microwave the dip for 5-7 minutes, until hot and bubbly and the cheese is melted. Alternatively, you could bake at 350º for 20 minutes.
- Top the taco dip with diced tomatoes, sliced black olives, snipped fresh cilantro, and diced onion - whatever you like - or nothing at all. It's good with and without toppings.
Notes
Nutrition
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