The traditional version of this taco dip is much higher in fat and uses sour cream and cream cheese. By using a healthier fat such as avocado and reduced-fat versions of cheese you save lots of calories without giving up any taste.
Prep Time: 20 minutes
Serving Size: 1 scoop (1/24 of recipe)
1 16-ounce can fat-free refried beans, put in bowl and let sit at room temperature for 10 minutes
2 teaspoons chili powder
½ teaspoon cumin
¼ teaspoon garlic powder
1½ avocados, mashed
1/3 cup jarred salsa
1 large tomato, seeded and diced
1 cup romaine lettuce, shredded
1 cup 2% milk Mexican shredded cheese
MAKE IT GLUTEN-FREE: Confirm all your ingredients are gluten-free and this recipe can be gluten-free.
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Photo: Healthy Taco Dip. PNC Photography: Photographer: Peter Papoulakos
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