Veggie Taco Dip

July 26, 2013

If you haven’t entered the Udi’s Gluten Free giveaway, go do it noowwwww. Whether you’re gluten free or not, they have some great stuff worth trying out. Today’s recipe is something I’ve actually been making for years. I haven’t always added the veggies on top, but I love the texture it adds and who doesn’t want more veggies in their life?

bean-dip2

This dip comes together in a flash, can be eaten at pretty much any temperature, and is loved by everyone in their right mind. This makes a good appetizer for 4 people or a light snack for 8. Double it if you’re feeding a hungry crowd, because you’re going to want a big pile of this.

bean-dip3

Let me just tell you real quick: the cream cheese layer in this dip is phenomenal. I’m pretty obsessed with tacos, so I tend to go a little crazy with the taco seasoning and could eat that cheese from a bowl with a spoon. Or with some chunks of bell pepper. Mmm, mmm.

Veggie Taco Dip

Author: Kelly Hutchinson

Ingredients

16 oz can refried beans (I used fat free)
8 oz light cream cheese
½ c salsa
1 – 2 tbsp taco seasoning, to taste
¼ – ½ c reduced fat cheddar
2 green onions
1 bell pepper
Tortilla chips or veggies for dipping

Instructions

Preheat oven to 350° (skip if you’d rather microwave or serve cold).
Spread the entire can of refried beans across the bottom of a medium sized casserole dish (8”x8” or a pie pan will work).
Microwave the cream cheese for about 30 seconds until soft. Mix the cream cheese, salsa, and taco seasoning together. Spread the cream cheese mixture over the beans.
Top with cheddar cheese and place in the oven until the cheese is melty or the dip has reached your desired temperature. You can microwave instead or leave the dip cold.
Meanwhile, chop your veggies. Sprinkle over dip when it comes out of the oven. Serve with chips, bell peppers, or other veggies.

Notes

You can make up the dip ahead of the time (minus the veggie topping) and store into the refrigerator, then bake if desired.

If you are gluten free/wheat free or making this for someone who is, please check your taco seasonings! Some contain wheat.

Nutrition Information

Calories: 130 Fat: 5g Carbohydrates: 10g Fiber: 3g Protein: 8g

Tagged with: Egg Free • Gluten Free • Nut Free • Soy Free • Vegetarian

15 Comments

Top 10 Healthy Hot Appetizer Dips Dec 07, 2015

[…] 4) Veggie Taco Dip from Kelly at Hidden Fruits and Veggies […]

Vegetarian Taco Pinwheels | Hidden Fruits and Veggies Aug 13, 2014

[…] things on hand. Except the snacks, so I needed some snacks FAST. Chips and salsa, done. Veggie taco dip, done. Taco pinwheels? In the oven, looking […]

Super Bowl 2014 Menu | Life Currents Feb 07, 2014

[…] thought the Mexican Ranch Dip was excellent drizzled on this Veggie Taco Dip from Hidden Fruits and Veggies. Sorry I didn’t get a picture of this baked awesomeness, but […]

Christine @ 24 Carrot Kitchen Dec 26, 2013

I saw the photo for this over at Two Healthy Kitchens and just had to check it out. I can’t wait to try it!

The Domestic Rebel Jul 31, 2013

Lawwwwwd have mercy! I am insanely untrustworthy around dips. I inhale them like it’s my job to do so. And this would be no exception. Seven layer dip is my JAM. We’re peeps. We go way back. I want thisssss.