Taco Dip Bites
These easy Taco Dip Bites offer all the tasty flavors of your favorite Seven Layer Dip, in a crunchy bite-sized shell! Instead of making layers, you’ll just mix everything together into a creamy, decadent filling, and instead of dipping tortilla chips, you’ll pile that filling into crispy little phyllo cups. These Taco Dip Bites are perfect to pop into your mouth at a party, a gathering with friends, or while watching the game on TV. With cream cheese, sour cream, taco seasoning, salsa, refried beans, and cheddar cheese, this fun appetizer is bursting with flavor and sure to be a crowd pleaser! Plus, each Taco Dip Bite is just 34 calories or 1 WW Point on Weight Watchers. To view your current WW Points for this recipe and track it in the WW app, click here!
Taco Dip Bites before toppings
Recipe Notes:
- Making More/Less: If you’re planning to serve these Taco Dip Bites to a larger crowd, this recipe is super easy to double, triple, or beyond. On the flip side, if you’re planning to eat these solo and don’t want to make all 15 at once, just make the filling and then fill and bake as many as you plan to eat at the time. The filling can go back in the fridge for a few days so you can fill and bake more as needed.
- Leftovers: You’ll want to refrigerate any leftovers, but keep in mind that they phyllo shells will likely soften up in the fridge. I recommend trying to bake as many as you think you’ll want at the time.
- Baking the Filling: Even though Seven Layer Dip is traditionally served cold, I liked it baked into a warm, creamy filling in these cups. If you want to try it with cold filling, just bake the empty phyllo shells for a few minutes to crisp them up and then fill them with the cold filling.
- Topping: I love the fresh lettuce and juicy tomato topping each of these Taco Dip Bites, it finishes them off perfectly! You could also add black olives, cilantro, or peppers if you like.
More Lightened Up Appetizers
Looking for more tasty lightened up finger foods? Check out my Tomato and Goat Cheese Bruschetta, Caprese Wonton Bites, Goat Cheese Mushroom Tartlets, Olive Tapenade Goat Cheese Crostini, Ham and Cheese Twists, Loaded Potato Rounds, Cheesy Apple Walnut Bruschetta, Buffalo Chicken Taquitos, Pepperoni Pull Apart Muffins, Caprese Tarts, Cheesy Spinach Pinwheels, Enchilada Cheese Rolls, Bacon Wrapped Water Chestnuts, Pizza Logs and many more in my recipe index!
Taco Dip Bites
Ingredients
- 1 package of 15 mini phyllo shells, such as Athens brand, found in the freezer section
- 1 oz 1/3 less fat cream cheese, softened to room temperature
- 3 tablespoons light sour cream
- 2 tablespoons salsa
- 2 teaspoons taco seasoning
- ¼ cup fat free refried beans, (substitute vegetarian refried beans to make these vegetarian)
- ¼ cup shredded 2% milk sharp cheddar cheese
- ¼ cup shredded lettuce
- 4 cherry tomatoes, cut into quarters
Instructions
- Pre-heat the oven to 350. Line a baking sheet with parchment paper and place the phyllo shells spread out across the sheet.
- In a mixing bowl, add the cream cheese, sour cream, salsa, taco seasoning, refried beans, and shredded cheddar cheese and stir until well combined.
- Spoon the filling into the phyllo cups, making sure it’s fairly evenly distributed amongst them. Transfer to the heated oven and bake for 10 minutes.
- Allow the cups to cool for 5 minutes after baking and then sprinkle the shredded lettuce over the tops of the cups. Add a quarter of a cherry tomato to the top of each taco dip bite and serve.
Notes
34 calories, 4 g carbs, 1 g sugars, 2 g fat, 1 g saturated fat, 2 g protein, 0 g fiber, 87 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
1 per piece (P+ calculated using the recipe builder on weightwatchers.com)
