Protein Taco Dip
Recipe - ShopRite Wines & Spirits of Englewood
Protein Taco Dip
0
Servings8
0Calories227
Ingredients
2 cans (15.5 ounces each) low sodium pinto beans, drained and rinsed
1 can (18.5 ounces) Southwest style black bean soup
1 1/2 cups low-fat cottage cheese
2 teaspoons taco seasoning
3/4 cup chunky medium salsa
3/4 cup shredded medium Cheddar cheese
3/4 cup shredded iceberg lettuce
3/4 cup diced Roma tomatoes
1/2 cup drained sliced pickled jalapeños
1/4 cup thinly sliced green onions
1/2 cup plain nonfat Greek yogurt
Mini bell peppers and/or pork rinds for serving (optional)
Directions
- In blender, purée beans and soup. Makes about 3 cups bean mixture.
- In blender, purée cottage cheese, yogurt and seasoning. Makes about 2 cups cottage cheese mixture.
- In 8-inch square or 2-quart serving dish, layer bean mixture, cottage cheese mixture, salsa, Cheddar cheese, lettuce, tomatoes, jalapeños and onions. Makes about 8 cups dip.
- Serve dip with mini bell peppers and/or pork rinds, if desired.
0 minutes
Prep Time
0 minutes
Cook Time
8
Servings
227
Calories
Shop Ingredients
Makes 8 servings
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Directions
- In blender, purée beans and soup. Makes about 3 cups bean mixture.
- In blender, purée cottage cheese, yogurt and seasoning. Makes about 2 cups cottage cheese mixture.
- In 8-inch square or 2-quart serving dish, layer bean mixture, cottage cheese mixture, salsa, Cheddar cheese, lettuce, tomatoes, jalapeños and onions. Makes about 8 cups dip.
- Serve dip with mini bell peppers and/or pork rinds, if desired.