Layered Taco Dip

Here's the Dish

This taco dip is perfect for a party or celebration in the summer months! It is made with Greek yogurt and cottage cheese instead of cream cheese, making it a clean and protein packed alternative to the traditional version! I like this as a dip served with baked homemade chips or veggies or as a salad topping, served over a bed of shredded lettuce and chicken!


The estimated total time to make this recipe is 10-15 minutes.


Mix Greek yogurt, cottage cheese, taco seasoning, salsa, and garlic in a blender or food processor until smooth. Spread in a 9×13 inch clear glass baking dish (or in 8 individual glass jars if desired, double nutritional value if using 8 dishes). Layer remaining ingredients in this order: refried beans, tomatoes, cheese, and black olives. Serve as a dip with baked tortilla chips or as a salad topping with a bed of shredded lettuce!


1 cupLow fat plain Greek yogurt
1 cupLow fat cottage cheese
2 tbs Taco seasoning
2 tbsSalsa
1/2 tspGarlic powder
1 (15 oz) can Fat free refried beans (or pinto beans, smashed)
2 cupsChopped roma or grape tomatoes
1 cupReduced fat shredded cheddar (I like Cabot)
1 cupSliced black olives
Optional: Baked chips for dipping, or shredded lettuce for topping

Nutrition Breakdown

16 Servings (1/2 cup per serving)
72 Calories per Serving
3 g Fat
5 g Carbohydrate
1 g Fiber
1 g Sugar
6 g Protein
2 WWP+*

*Weight Watchers Points per serving


Sarah McConkey said:

This looks amazing, I am so excited to try it out! I am obsessed with taco salads and dips.

May 29th, 2013 — 4:40pm  |  Reply

Barbara Johnson said:

I had this with triscuit at 10pm last night for late night snack with hubby….we loved it and I still lost weight this morning! LOVE you Katie!

June 1st, 2013 — 11:12am  |  Reply

Mari Schmidt said:

Sooo good..added some Jalapenos! Delicious!

June 2nd, 2013 — 9:47pm  |  Reply

Jessie Resch said:

So excited to try this!! :D

June 3rd, 2013 — 11:46pm  |  Reply

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