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High Protein Taco Dip

High Protein Taco Dip

Looking for a crowd-pleasing and incredibly satisfying appetizer? This High Protein Taco Dip is the answer. It’s a layered Mexican-inspired delight that’s not only delicious but also packed with protein to keep you feeling full and energized.
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Prep Time 15 minutes
Cook Time 20 minutes
Standing Time 5 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Dip
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground turkey or chicken
  • 1 tablespoon olive oil
  • 1 packet (1 ounce) low-sodium taco seasoning mix
  • 1/4 cup water
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
  • 1 (8 ounce) package light cream cheese, softened
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup salsa your favorite mild or medium
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
Optional toppings
  • chopped fresh cilantro
  • diced red onion
  • sliced jalapeños
  • avocado slices
  • sour cream

Equipment

  • Large skillet
  • Medium Bowl
  • Separate bowl
  • 9x13 inch baking dish or similar-sized oven-safe dish

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the lean ground turkey or chicken and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease.
    1 tablespoon olive oil, 1 pound lean ground turkey or chicken
  2. Stir in the taco seasoning mix and water. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has thickened. Set aside.
    1 packet (1 ounce) low-sodium taco seasoning mix, 1/4 cup water
  3. In a medium bowl, combine the rinsed and drained black beans with the undrained can of Rotel diced tomatoes and green chilies. Stir to combine and set aside.
    1 (15 ounce) can black beans, rinsed and drained, 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
  4. In a separate bowl, combine the softened light cream cheese, plain non-fat Greek yogurt, and salsa. Mix with a whisk or electric mixer until smooth and well-combined. This creamy layer is what makes the dip exceptionally rich and satisfying.
    1 (8 ounce) package light cream cheese, softened, 1/2 cup plain non-fat Greek yogurt, 1/4 cup salsa
  5. Spread the creamy base evenly into the bottom of a 9x13 inch baking dish or a similar-sized oven-safe dish.
    1 (8 ounce) package light cream cheese, softened, 1/2 cup plain non-fat Greek yogurt, 1/4 cup salsa
  6. Spoon the seasoned turkey or chicken mixture evenly over the cream cheese layer.
    1 pound lean ground turkey or chicken, 1 packet (1 ounce) low-sodium taco seasoning mix, 1/4 cup water
  7. Gently spread the black bean and Rotel mixture over the meat layer.
    1 (15 ounce) can black beans, rinsed and drained, 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
  8. Sprinkle both the Monterey Jack cheese and cheddar cheese evenly over the top of the dip.
    1 cup shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese
  9. Preheat your oven to 375°F (190°C). Bake for 15-20 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.
    1 cup shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese
  10. Let the High Protein Taco Dip stand for a few minutes before serving. Garnish with your favorite optional toppings like fresh cilantro, red onion, or jalapeños. Serve warm with tortilla chips, pita bread, or vegetable sticks for dipping.
    chopped fresh cilantro, diced red onion, sliced jalapeños, avocado slices, sour cream

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven. Can also be frozen for up to 2-3 months.