Taco Dip, Baked 7-Layer, Carol's
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 147.7
- Total Fat: 7.4 g
- Cholesterol: 24.0 mg
- Sodium: 380.8 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 2.7 g
- Protein: 9.3 g
View full nutritional breakdown of Taco Dip, Baked 7-Layer, Carol's calories by ingredient
Introduction
Delicious baked taco dip for a party or for an appetizer! Simple to prepare, gets rave reviews, and I'm asked for the recipe every time I make it! Delicious baked taco dip for a party or for an appetizer! Simple to prepare, gets rave reviews, and I'm asked for the recipe every time I make it!Number of Servings: 12
Ingredients
-
1 can refried beans (fat-free)
8 oz pkg cream cheese (low-fat)
2 tsp taco seasoning (low sodium)
3 cloves fresh garlic, minced (to taste)
1 small can minced black olives (or finely chop to make 1/2 cup)
2 jalapeno peppers, seeds removed and minced (keep some seeds if you like it hotter)
1 bunch green onions, sliced thinly
8 oz pkg taco-style or sharp cheddar cheese, shredded (I use low-fat when I can find it)
1 cup fresh tomatoes, chopped and drained of the juices
1 jalapeno pepper, sliced thinly
Directions
Use a large (12") diameter shallow baking round - I use a Pampered Chef clay quiche dish. If your pans (or oven-safe dish) is smaller, divide the ingredients.
Pre-heat oven to 375 degrees.
Mince the garlic and add it to the cream cheese and taco seasoning in a bowl. Heat in microwave oven to melt the cream cheese (approx 1 minute) and stir to blend the flavors.
Meanwhile, spread the refried beans on the bottom of the baking dish, using a rubber spatula to even it out.
Top the beans with the cream cheese mixture. Spread evenly with the spatula.
Sprinkle evenly with the minced olives, the minced jalapenos, green onions, and well-drained tomatoes.
Top with the shredded taco cheese, being sure to spread around evenly and to top all of the vegetables.
Top the cheese with the sliced jalapeno on top.
Bake at 375 for 20 minutes until all the cheese is melted and the beans are hot.
Serve hot with tortilla chips (not included in the nutritional values).
Note: We prefer this without meat, but you could add a layer of lean ground beef (1#) right after the cream cheese layer. Still delicious, but more filling to use as a family meal.
Serving Size: Makes about 12 1/2-cup servings
Pre-heat oven to 375 degrees.
Mince the garlic and add it to the cream cheese and taco seasoning in a bowl. Heat in microwave oven to melt the cream cheese (approx 1 minute) and stir to blend the flavors.
Meanwhile, spread the refried beans on the bottom of the baking dish, using a rubber spatula to even it out.
Top the beans with the cream cheese mixture. Spread evenly with the spatula.
Sprinkle evenly with the minced olives, the minced jalapenos, green onions, and well-drained tomatoes.
Top with the shredded taco cheese, being sure to spread around evenly and to top all of the vegetables.
Top the cheese with the sliced jalapeno on top.
Bake at 375 for 20 minutes until all the cheese is melted and the beans are hot.
Serve hot with tortilla chips (not included in the nutritional values).
Note: We prefer this without meat, but you could add a layer of lean ground beef (1#) right after the cream cheese layer. Still delicious, but more filling to use as a family meal.
Serving Size: Makes about 12 1/2-cup servings