Veggie Taco Dip
Author: 
 
Ingredients
  • 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
Instructions
  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.
Notes
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
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/07/26/veggie-taco-dip/