Fresh and flavorful, this lighter layered taco dip is perfect for game day or parties. A healthier take on the classic, it’s colorful, delicious and easy to customize. Gluten free and vegetarian, with dairy-free/vegan options.
This post is sponsored by Food Should Taste Good! For more information on their chips, see product information from the brand.
Dips are always welcome, especially when a big game or gathering is on the calendar. This healthier layered taco dip delivers the bright, familiar flavors of a seven-layer dip but with lighter ingredients that don’t sacrifice taste. It comes together in about 15 minutes, so it’s perfect for last-minute entertaining.
Layer Breakdown
- Layer 1: Black bean hummus replaces traditional refried beans for a lighter, protein-rich base.
- Layer 2: Plain yogurt (or dairy-free yogurt/cashew sour cream) adds tang and creaminess without heavy sour cream or cream cheese.
- Layer 3: Drained and rinsed black beans tossed with your favorite salsa for a saucy, savory layer.
- Layer 4 and up: Fresh toppings—shredded romaine, cheddar (or dairy-free cheddar), green onions, bell pepper and cherry tomatoes. Adjust toppings to taste; see notes for a tip on using off-season tomatoes.
Serve with plenty of sturdy tortilla chips for scooping—multigrain chips are especially nice for texture and flavor. The recipe pairs well with a variety of chip flavors, so pick your favorite.
This version is approachable to make and easy to customize for dietary needs: swap in dairy-free yogurt and vegan cheese to make it vegan, or choose certified gluten-free chips to keep it gluten free.
Ingredients
- 1 (8 ounce) container black bean hummus
- 1 (5 to 6 ounce) container plain Greek yogurt, plain dairy-free yogurt or cashew sour cream
- 3/4 cup cooked black beans, drained and rinsed
- 1/4 cup your favorite salsa
- Salt, to taste
- 1/2 cup shredded romaine lettuce
- 1/2 cup shredded regular or dairy-free cheddar cheese
- 1/3 cup thinly sliced green onions
- 1/2 cup diced green bell pepper
- 1 cup halved cherry tomatoes*
- Tortilla chips, for serving
Instructions
- Spread the black bean hummus evenly in the bottom of a 9-inch pie dish.
- Drop spoonfuls of yogurt over the hummus and gently spread into a smooth, even layer.
- In a small bowl, combine the drained black beans with salsa and season with salt; spread this mixture over the yogurt layer.
- Top evenly with shredded lettuce, cheese, green onions, bell pepper and halved cherry tomatoes.
- Serve immediately with plenty of chips.
Notes
*If tomatoes are out of season, roast cherry tomatoes for deeper flavor: preheat oven to 350°F, place a pint of cherry tomatoes in a glass baking dish, drizzle lightly with olive oil, season with salt and pepper, toss, and spread into a single layer. Roast about 1 hour, stirring once halfway through, until slightly shriveled and charred. Cool and use in place of fresh tomatoes. Roasted tomatoes can be prepared ahead and refrigerated in an airtight container.
This dip is best fresh but will keep covered in the refrigerator for 1–2 days.
Nutrition (approx. per serving): Calories 112; Total Fat 3g; Saturated Fat 1g; Cholesterol 11mg; Sodium 195mg; Carbohydrates 9g; Fiber 2g; Sugar 4g; Protein 13g. Nutrition estimates are approximate and intended for informational use only.
This post was developed in collaboration with a snack brand; the recipe and opinions here reflect the author’s own testing and tastes.