Hot Layered Taco Dip with Cream Cheese (Lighter Touchdown Taco Dip)
This hot layered taco dip with cream cheese and black beans is a lighter take on the classic party dip, ready in under 15 minutes. It layers seasoned cream cheese over mashed black beans and melted cheddar for a dip everyone will devour.
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 small bowl with an electric mixer. Alternately, you can stir them together with a sturdy whisk. 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 350ºF 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
You can use commercial taco seasoning for a very easy dish, but it is not gluten-free. If gluten is a problem for you, you can use this recipe for homemade taco seasoning. It's just as good as the commercial stuff!