This Skinny Taco Dip is a flavor-packed, guilt-free twist on a party favorite, ready in just 15 minutes. Creamy, zesty, and layered with bold Mexican-inspired flavors, it’s perfect for dipping, spreading, or scooping. The lightened-up base blends smooth Greek yogurt with tangy salsa, while crunchy veggies and a sprinkle of cheese add irresistible texture. Every bite is a fiesta of fresh, vibrant tastes that won’t weigh you down.
Whether you’re hosting a gathering or treating yourself, this dip is a crowd-pleaser that’s as easy to make as it is delicious. The bright, fresh ingredients come together in minutes, offering a satisfying crunch and a burst of savory, spicy goodness. Serve it with crisp tortilla chips or fresh veggies for a snack that’s both indulgent and wholesome. It’s the ultimate balance of flavor and fun, without the fuss!
What You’ll Need for Skinny Taco Dip
- 8 ounces Neufchatel cheese (softened to room temperature; cream cheese can be substituted)
- 1 cup fat-free sour cream (regular sour cream works too)
- 2 cups salsa (choose your preferred spice level)
- 1 ounce low-sodium taco seasoning (or use homemade seasoning for a healthier option)
- 2 cups shredded iceberg lettuce (romaine or mixed greens are great alternatives)
- 1 tomato, diced (remove seeds for less moisture)
- 1 cup shredded Mexican cheese blend (cheddar or Monterey Jack work too)
- 2.25 ounces sliced olives (optional, for garnish)
How to Make Skinny Taco Dip
- In a large mixing bowl, beat together the Neufchatel cheese, sour cream, salsa, and taco seasoning until smooth and well combined.
- Spread the mixture evenly into the bottom of a 9×13 baking dish or serving platter.
- Layer the shredded lettuce, diced tomato, shredded cheese, and sliced olives on top of the dip mixture, in that order.
- Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld (or until ready to serve).
- Serve chilled with tortilla chips and enjoy!
Creative Topping Ideas to Elevate Your Dip
While this Skinny Taco Dip is already packed with flavor, you can customize it with extra toppings to suit your taste. Try adding diced avocado or guacamole for creaminess, pickled jalapeños for a spicy kick, or crumbled cotija cheese for a tangy twist. For a protein boost, sprinkle on some cooked ground turkey or black beans.
Perfect Pairings for Your Taco Dip
This dip is a crowd-pleaser on its own, but pairing it with the right sides can make it even better. Serve it with tortilla chips for a classic combo, or try sliced bell peppers, cucumber rounds, or carrot sticks for a lighter option. It also makes a great topping for taco salads or stuffed baked potatoes!
How to Store and Keep It Fresh
This dip is best enjoyed fresh, but you can store it covered with plastic wrap in the fridge for up to 2 days. If the lettuce starts to wilt, simply remove it and add a fresh layer before serving. Avoid freezing, as the dairy-based ingredients may separate and lose their texture.
Quick Tips for a Hassle-Free Prep
To save time, use pre-shredded lettuce and pre-diced tomatoes from the store. You can also prepare the base mixture (Neufchatel cheese, sour cream, salsa, and taco seasoning) a day ahead and store it in the fridge. Just assemble the toppings right before serving to keep everything crisp and fresh.
Common Questions Answered
Can I use Greek yogurt instead of sour cream? Absolutely! Plain, non-fat Greek yogurt is a great substitute and adds extra protein. What if I don’t have Neufchatel cheese? Regular cream cheese works too, though it will slightly increase the calorie count. Is this dip gluten-free? Yes, as long as your taco seasoning and salsa are gluten-free, this recipe is safe for gluten-free diets.
Skinny Taco Dip Recipe
Ingredients
- 8 ounces Neufchatel cheese, softened to room temperature
- 1 cup fat free sour cream
- 2 cups salsa
- 1 ounce low-sodium taco seasoning
- 2 cups shredded iceberg lettuce
- 1 tomato, diced
- 1 cup shredded Mexican cheese blend
- 2.25 ounces sliced olives
Instructions
- In a large mixing bowl, beat together Neufchatel cheese, sour cream, salsa and taco seasoning.
- Spread mixture on the bottom of a 9×13 baking dish.
- Top with shredded lettuce, tomato, shredded cheese and olives.
- Store covered with plastic wrap in the fridge until serving.
- Serve with tortilla chips.