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Touchdown Taco Dip THM E, Sugar-free

Course Appetizer
Cuisine Mexican
Servings 12
Author Glenda Groff


  • 1 16-ounce can refried beans,

    I used my own home-canned black beans
  • 1 1/3 cups fat-free cottage cheese
  • 1 cup fat-free Greek Yogurt
  • 2 tablespoons Taco Seasoning
  • ¾ cup finely chopped onion
  • 1 jalapeno seeded and finely chopped
  • 2 cups fat-free cheddar cheese
  • 1/2 cup diced tomatoes
  • ¼ cup chopped green peppers
  • Rye bread slices Lavash Chips, and veggies


  1. Spread refried beans in a 9x13 r round baking dish. Blend cottage cheese and Greek yogurt until smooth and creamy. Add taco seasoning, onions, and jalapenos. Spread on top of beans. Sprinkle with cheese. Bake at 350 degrees F. for 15-20 minutes. Top with tomatoes and green peppers. Serve with baked corn chips or Lavash Bread Chips*. Serves 12.

  2. I will dry thin slices of Sourdough Rye bread and Lavash Bread Squares in the oven at 250 degrees until dry. These make great dippers.