Veggie Taco Dip

July 26, 2013

If you haven’t entered the Udi’s Gluten Free giveaway, go do it noowwwww.  Whether you’re gluten free or not, they have some great stuff worth trying out.  Today’s recipe is something I’ve actually been making for years.  I haven’t always added the veggies on top, but I love the texture it adds and who doesn’t want more veggies in their life?


This dip comes together in a flash, can be eaten at pretty much any temperature, and is loved by everyone in their right mind. This makes a good appetizer for 4 people or a light snack for 8.  Double it if you’re feeding a hungry crowd, because you’re going to want a big pile of this.


Let me just tell you real quick: the cream cheese layer in this dip is phenomenal.  I’m pretty obsessed with tacos, so I tend to go a little crazy with the taco seasoning and could eat that cheese from a bowl with a spoon.  Or with some chunks of bell pepper. Mmm, mmm.

Veggie Taco Dip

  • 16 oz can refried beans (I used fat free)
  • 8 oz light cream cheese
  • ½ c salsa
  • 1 – 2 tbsp taco seasoning, to taste
  • ¼ – ½ c reduced fat cheddar
  • 2 green onions
  • 1 bell pepper
  • Tortilla chips or veggies for dipping

  1. Preheat oven to 350° (skip if you’d rather microwave or serve cold).
  2. Spread the entire can of refried beans across the bottom of a medium sized casserole dish (8”x8” or a pie pan will work).
  3. Microwave the cream cheese for about 30 seconds until soft. Mix the cream cheese, salsa, and taco seasoning together. Spread the cream cheese mixture over the beans.
  4. Top with cheddar cheese and place in the oven until the cheese is melty or the dip has reached your desired temperature. You can microwave instead or leave the dip cold.
  5. Meanwhile, chop your veggies. Sprinkle over dip when it comes out of the oven. Serve with chips, bell peppers, or other veggies.

You can make up the dip ahead of the time (minus the veggie topping) and store into the refrigerator, then bake if desired.

If you are gluten free/wheat free or making this for someone who is, please check your taco seasonings! Some contain wheat.

Nutrition Information
Calories: 130 Fat: 5g Carbohydrates: 10g Fiber: 3g Protein: 8g


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    […] thought the Mexican Ranch Dip was excellent drizzled on this Veggie Taco Dip from Hidden Fruits and Veggies. Sorry I didn’t get a picture of this baked awesomeness, but […]

    Christine @ 24 Carrot Kitchen Dec 26, 2013

    I saw the photo for this over at Two Healthy Kitchens and just had to check it out. I can’t wait to try it!

    The Domestic Rebel Jul 31, 2013

    Lawwwwwd have mercy! I am insanely untrustworthy around dips. I inhale them like it’s my job to do so. And this would be no exception. Seven layer dip is my JAM. We’re peeps. We go way back. I want thisssss.

      Kelly Aug 01, 2013

      Yeahhhh… Josh and I may or may not have just split the entire dish of this for dinner. Worth it, so good!

    Pamela @ Brooklyn Farm Girl Jul 30, 2013

    I love this idea, especially with those fresh vegetables! Plus I love refried beans.. this is perfect!

    Reeni Jul 28, 2013

    This sounds absolutely delicious! I might have to throw some together later for movie watching!

    Laura Jul 28, 2013

    This looks like such a delicious snack 🙂

    Ashley Bee Jul 26, 2013

    I make a very similar taco dip! It’s sooo tasty! I use sour cream and mayo though, but I feel like this might be healthier, hah.

      Kelly Jul 26, 2013

      Sometimes I’ll mix sour cream into the cream cheese, but I’ve never tried it with mayo though.

    Em @ Love A Latte Jul 26, 2013

    Yeah I could eat a double portion of this by myself haha! Looks fantastic! 🙂

    cleaneatingveggiegirl Jul 26, 2013

    This looks so, so, SO good…and dangerous!! I might eat the whole pan in one sitting ;).

    jaclyn Jul 26, 2013

    I am obsessed with taco dip…I hardly ever make it because I devour too much of it!