SEVEN LAYER TACO DIP

1 (1 oz) pkg taco seasoning mix
1 (16 oz) can fat-free refried beans
1 (8 oz) pkg fat-free cream cheese, soft
1 (16 oz) container fat-free sour cream
1 (16 oz) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 oz) can sliced black olives, drained
2 cups reduced-fat shredded Cheddar cheese

Spread the refried beans onto a large serving platter. In a medium bowl, blend the taco seasoning with sour cream and cream cheese, spread the mixture on top of the beans. Sprinkle on the cheddar cheese. Top the sour cream mixture with salsa. Next add a layer of lettuce, then green bell pepper, tomatoes, and finally green onions. Garnish with black olives.

16 servings

I am very new to South Beach only 3rd day. What besides selery do us the dip for on Phase 1 . I appreciate any tips you can give me. I am bount to make this work so need variety.. Thanks Linda

Welcome, TisNew! You can use any vegetable on our approved foods list for a dipper. Some of my favorites are red, green & yellow pepper strips, jicama, raw green beans, snow pea pods, raw broccoli, raw cauliflower, grape tomatoes, and for Phase 2, carrot strips.

I just made this and it is YUMMY. I had a sample and dipped celery, cucumbers and mushrooms in it.

I didn't add the lettuce though as I was going to add it to a salad with Perdue Short Cuts chicken for lunch tomorrow. Instant Taco Salad!

Thanks for the recipe!

Looks awesome! Just be careful with the taco seasoning...most have all sorts of non-Phase 1-safe ingredients, like dextrose, cornstarch, sugar, potato starch, etc. They should be small amounts, so maybe it doesn't matter? If you're unsure, try using the spices from the Taco Bake recipe in whatever amounts please you.

I would also suggest 2 things:

more beans and less sour cream and cream cheese. Next time I am going to half them -- as well as the spices.

MMMMMMMMMMMMmmmmm...OMG..thanks for posting that.