Description

This Skinny Taco Dip is a light and flavorful appetizer perfect for serving a crowd. Layered with fat-free refried beans, light sour cream mixed with ranch dressing, and fresh toppings like shredded lettuce, cheddar cheese, tomatoes, green onions, olives, and avocado, it offers a healthy twist on a classic party dip. Chilled to let flavors meld, this dip pairs perfectly with tortilla chips or fresh veggies for a guilt-free snack.

Ingredients

Scale

Main Ingredients

14 oz fat-free refried beans
16 oz light sour cream (or Greek yogurt)
1 tbsp ranch dressing mix

Toppings

2 cups shredded lettuce
1.5 cups grated cheddar cheese
1 cup chopped tomatoes
2 green onions, chopped
6 oz sliced olives
1 avocado, cubed

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Instructions

Spread refried beans: Evenly spread the fat-free refried beans in the bottom of a 9 x 13-inch baking dish to form the base layer for the dip.
Mix and pour sour cream mixture: In a bowl, combine the ranch dressing mix with the light sour cream (or Greek yogurt) and stir until smooth. Pour this creamy mixture evenly over the refried beans layer.
Add toppings: Layer the shredded lettuce evenly over the sour cream mixture. Follow with the grated cheddar cheese, chopped tomatoes, chopped green onions, sliced olives, and finally, the cubed avocado to complete the colorful layers.
Chill to meld flavors: Cover the dish tightly and refrigerate for at least one hour. Chilling allows the flavors to meld together for the best taste experience.
Serve: Serve the dip chilled with tortilla chips or fresh vegetable sticks for dipping.

Notes

For a tangier and protein-rich alternative, substitute light sour cream with Greek yogurt.
Make sure to cover the dip tightly to prevent the avocado from browning.
Refrigerate leftovers promptly and consume within 2-3 days for optimal freshness.
To make it vegan, replace cheddar cheese with a plant-based cheese alternative and use vegan sour cream or yogurt.