Easy Mexican Taco Dip

"A low fat taco dip from the Kraft website"
photo by MsSally photo by MsSally
photo by MsSally
Ready In:
1hr 10mins




  • With your mixer on medium speed, beat the cream cheese spread until creamy.
  • Add the taco seasoning mix to the cream cheese.
  • Beat until well blended.
  • Spread onto bottom of a quiche dish or a 9 inch flat bottomed bowl or pie plate.
  • Add the remaining ingredients in layers over the cream cheese mixture.
  • Cover and refrigerate for a minimum of 1 hour before serving.
  • Serve with tortilla chips.
  • Garnish with chopped fresh cilantro.

Questions & Replies

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  1. Made for ZWT-8 Family Picks & a Tex-Mex nite as a starter to accompany Recipe #330913 by FlaKeysJen. I used a med-heat salsa, left out the black beans as a pers pref & otherwise made it as written. I really liked the combo of flavours & esp appreciated the variety of textural components. It was chunky, tasty & suited our preferences extremely well. Thx for sharing this recipe w/us.
  2. This was very good and less guilty than most of the food we eat during football season! So I love that! I think next time I will leave the lettuce and onions off, then heat in the oven till bubbly, and then add them + some jalapenos to the top! I can't wait to try it again! Thanks for posting! [Made for Holiday tag 2009]
  3. Yummy! I made this yesterday as a healthier dip for watching my Seahawks take on the Redskins at our football party. The dip was a hit and everyone loved it! GO HAWKS! :)
  4. Very good and easy. I subbed fat-free refried beans for the black beans and omitted the black olives. I took this to a family function and it was nearly all gone. Next time I think I may heat it through then put the lettuce on top. I think we would have liked it better hot.
  5. This was an easy and very good recipe. Made it as written but leaves options for additions. I did have to sub the black beans (could not get those) for red kidney beans. Served it with tortilla chips and a bowl of guacemole.



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