Skinny Taco Dip

 Skinny Taco Dip perfect for your next gathering
I hope you all love taco dip like me (I already kind of know you do). It's so addictive, which is part of the problem. Before you know it, you've gorged yourself on way more dip than you should have. I have experience with this! #streetcred

However, the beauty of this dip is, there will not be any sacrificing of flavor. None! It's so packed with goodness with fewer calories, you finally get to have that extra margarita. You're welcome. Just make sure you're not the driver.

Skinny Taco Dip bottom layer
The key to making a skinny dip taste good, is packing the lower fat cream cheese and sour cream with very flavorful ingredients. This is where the green chiles, vinegar, jalapenos etc come into play. You really have no idea you are eating something less than.

Skinny Taco Dip
Now, can you eat too much skinny dip....totally. Don't worry, I won't tell anyone.

Skinny Taco Dip
You can also make this dip using full fat ingredients, but I will leave that up to you. I will say it's really not necessary.

Skinny Taco Dip

Skinny Taco Dip
This will be perfect for your Cinco de Mayo celebration. Let me know how you like it.

Other Skinny Taco Dip Recipes you might enjoy:
14 Essential Taco Recipes that Aren't Actually Tacos
Skinny Taco Dip 
Healthy Taco Dip 
Skinny Taco Dip 

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Print Recipe

Skinny Taco Dip

Recipe from: Created by Cathy Pollak for | Serves: 8-10


  • 8 oz 1/3 less fat cream cheese, softened
  • 16 oz light sour cream (let sit out 30 minutes to warm up a bit)
  • 1/2 cup taco sauce
  • 4 oz can mild diced green chiles
  • 4 oz can diced jalapenos
  • 1 Tablespoon taco seasoning
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons garlic powder
  • 1/2 teaspoon table salt
  • 1-2 heads romaine lettuce, chopped (depends on the size)
  • 10-12 grape tomatoes, quartered
  • 4 oz can sliced black olives
  • 1/4 cup pickled, sliced jalapenos
  • 1/3 cup reduced fat Mexican cheese, such as Sargento's brand
  • 1 California avocado, halved, pitted and cubed


  • In a large bowl, using a hand-mixer, blend together cream cheese, sour cream, taco sauce, green chiles, diced jalapenos, taco seasoning, apple cider vinegar, garlic powder and table salt. Spread dip in a large rectangular pan (I used a 8.5 x 12). Refrigerate for at least 1 hour and up to 48 hours.
  • When ready to serve, top dip with lettuce, tomatoes, olives, pickled jalapenos, cheese and avocados.
  • Serve immediately with tortilla chips.
Post a Comment

5 Comments and 1 Reply

  1. I love this dip, Cathy. Looks so fresh and delicious, and love the lower fat ingredients below all the amazing veggies and cheese! Win win!

  2. Oh.MAN. So much experience here going a little too crazy with the dips! Chips and dip are the BEST. Love this version, so much!

  3. Bring on the skinny taco dip, with one of your mojitos, please! :)

  4. I think I need a plate of this for Cinco de Mayo today! I’m loving this lightened up version!

  5. Aga 6

    Interesting, I’ve never tried taco dip before. That sounds tasty and easy! Probably will try it this weekend. Keep posting!


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