Light and Layered Taco Dip | Midwest Living
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Light and Layered Taco Dip

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Light and Layered Taco Dip

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  • Makes: 24 servings
  • Prep 30 mins
  • Bake 25 mins

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Ground turkey, reduced-sodium and light ingredients, and a confetti of crisp, colorful veggies make this potluck staple more nutritious than a typical layered dip--but every bit as tasty.

Ingredients

  • 1 1/2 pounds ground raw turkey breast
  • 1 jalapeno chile pepper, seeded and finely chopped (optional)
  • 1 1 - ounce envelope reduced-sodium taco seasoning mix, divided
  • 2 8 - ounce packages reduced-fat cream cheese (Neufchatel), softened
  • 2 16 - ounce cans fat-free refried beans
  • 2 tablespoons lemon juice
  • 3 avocados, halved, seeded, peeled and mashed
  • 1/2 cup light sour cream
  • 1/2 cup light mayonnaise
  • 2 cups reduced-fat shredded cheddar cheese
  • 1/2 cup chopped green onion
  • 1/2 cup halved grape or cherry tomatoes
  • 1/2 cup sliced mini red, yellow and orange sweet peppers
  • Baked tortilla chips

Directions

  1. In a large nonstick skillet, combine ground turkey, jalapeno (if using) and 2 tablespoons of the taco seasoning mix. Cook over medium heat until turkey is no longer pink; remove from heat and set aside.
  2. Meanwhile, spread cream cheese into the bottom of a 13x9x2-inch baking dish. Spread refried beans over cream cheese. Stir the lemon juice into the mashed avocado and spread over refried beans. In a small bowl, stir together sour cream, mayonnaise and remaining taco seasoning mix. Spread sour cream mixture on top of the avocado layer. Top with ground turkey mixture, then sprinkle top with cheddar cheese.
  3. Bake, uncovered, in a 325 degrees oven about 25 minutes or until heated through and cheese is melted. Top with green onion, tomatoes and sliced peppers. Serve with baked tortilla chips.

Nutrition Facts

(Light and Layered Taco Dip)

Servings Per Recipe 24, fiber (g) 3, iron (mg) 1, sugar (g) 2, calcium (mg) 130, pro. (g) 13, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 429, Folate (µg) 43, Potassium (mg) 276, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, Riboflavin (mg) 0, carb. (g) 9, Monosaturated fat (g) 3, sat. fat (g) 5, chol. (mg) 37, Fat, total (g) 11, cal. (kcal) 186, Thiamin (mg) 0, vit. C (mg) 7, vit. A (IU) 508, Trans fatty acid (g) 0, Polyunsaturated fat (g) 1

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