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Protein Taco Dip

Yields8 ServingsPrep Time10 mins

Protein Taco Dip

 31 oz low sodium pinto beans, drained and rinsed - 2 cans
 18.50 oz Southwest style black bean soup
 1 ½ cups low-fat cottage cheese
 2 tsp taco seasoning
 ¾ cup chunky medium salsa
 ¾ cup shredded medium cheddar cheese
 ¾ cup shredded iceberg lettuce
 ¾ cup diced Roma tomatoes
 ½ cup drained sliced pickled jalapeños
 ¼ cup thinly sliced green onions
 ½ cup plain nonfat Greek yogurt
 mini bell peppers and/or pork rinds for serving (optional)
1

In blender, purée beans and soup. Makes about 3 cups bean mixture.

2

In blender, purée cottage cheese, yogurt and seasoning. Makes about 2 cups cottage cheese mixture.

3

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.

4

Serve dip with mini bell peppers and/or pork rinds, if desired.

Nutrition Facts

8 servings

Serving size

1

Amount per serving
Calories227