Skinny Taco Dip

4.37 from 11 votes

My Skinny Taco Dip is a lightened up version of the classic 7 Layer Dip and the perfect appetizer for game day parties. Made “skinny” with light cream cheese and fat-free greek yogurt, this Skinny Taco Dip will disappear fast!

Prep Time10 mins

Total Time10 mins

Course: Appetizer

Cuisine: Mexican

Servings: servings

Calories: 185kcal

Author: Kristin Maxwell

Ingredients

8 ounces light cream cheese softened
1 cup fat free Greek yogurt
1 cup of your favorite salsa
1 tablespoon taco seasoning
1 cup shredded lettuce
1 cup shredded cheddar cheese
1 Roma tomato diced
1 small avocado diced
2 green onions sliced
1 tablespoon sliced olives

Instructions

Combine softened cream cheese, greek yogurt, salsa and taco seasoning until smooth and well combined.
Spread into a rectangle baking dish or pie plate (I used an 11"x7" baking pan) .
Refrigerate for an hour to let flavors combine (optional). Top with remaining ingredients. Serve with tortilla chips.

Notes

Shredded lettuce – I like to use romaine because it’s heartier and has more nutritional value that simple iceberg. But some shredded green cabbage would also provide a nice crunch and pairs well with the lime.
Fresh shredded cheese: I am a sucker for a good sharp cheddar cheese (always fresh!) but pepper jack would be delicious with this taco dip!
Tomato – feel free to use any kind of tomato here. I prefer Roma, but heirloom tomatoes would be super pretty, and grape or cherry tomatoes would provide a nice sweetness. If you wanted, you could forego the tomatoes altogether and just add more salsa.
Avocado – There is nothing better than fresh avocado, but it does tend to brown quickly. One way to avoid this would be to put the diced avocado in a bowl and toss it in some lime juice and salt before adding it to the taco dip. Another trick would be to add a layer of guacamole instead of diced avocado. If you want to try the guacamole, I’d add a nice thick layer as the base, before the cream cheese.

Nutrition