Loaded Taco Dip

If you’re seeking a Super Bowl snack, look no further! This dip is loaded with refried beans, taco seasoned Greek yogurt, guacamole, black olives, cheddar cheese, diced tomatoes and green onion.

Serve it with your favorite tortilla chips and raw veggies and get snacking!

Here are a few options for making this dip your own:

  • Use pinto or black refried beans as the base. You can choose vegetarian, fat free, vegetarian or many other varieties of refried beans. You could even make your own.
  • You can use fat free, low fat or full fat plain Greek yogurt.
  • Use store-bought low sodium taco seasoning or make your own. I use a mixture of chili powder, cumin, smoked paprika, onion and garlic powders and black pepper in my taco seasoning.
  • You can use store-bought guacamole or make your own. If store-bought, grab your favorite kind, like the spicy variety!
  • Omit or add any of your favorite toppings. Some options include olives, green onion, cilantro, sauteed fajita veggies, fruit salsa, tomato salsa (spicy or mild), shredded lettuce, diced tomatoes.

Get dipping!

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Loaded Taco Dip

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 0 mins
  • Total Time: 10-15 mins
  • Yield: Serves 8 1x
  • Category: Snacks, Appetizers
  • Method: No-Cook
  • Cuisine: American


A classic, yet better-for-you taco dip loaded with veggies!


  • 14-ounce can fat free refried beans (about 1 ½ cups)
  • 6-ounce container plain Greek yogurt (about ⅔ cup)
  • 1-ounce packet low sodium taco seasoning (about 2 tablespoons)
  • 8-ounce container guacamole (about 1 cup)
  • 2.25-ounce jar sliced black olives (about ⅓ cup)
  • ¼ cup shredded cheddar cheese
  • 1 medium Roma tomato, diced (about ½ cup)
  • 1 medium scallion, thinly sliced (about 3 tablespoons)
  • Tortilla chips, for serving


  1. Spread the refried beans in an even layer on a medium-sized platter.
  2. In a small bowl, mix together the Greek yogurt and taco seasoning until combined. Spread the Greek yogurt mixture on top of the refried beans, then spread the guacamole on top of the Greek yogurt mixture.
  3. Top the dip with black olives, shredded cheese, diced Roma tomatoes and sliced green onion.
  4. Cover and refrigerate the dip until ready to serve. Serve with tortilla chips.


Substitution Tip: Try with refried black beans instead of pinto.


  • Serving Size: 1/8 of recipe
  • Calories: 160
  • Sugar: 1g
  • Sodium: 407mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 7mg

Keywords: taco dip, superbowl, super bowl, snacks, appetizer