Recipe
Appetizer
Festive Greek Taco Dip
Primary Media
Author
Hy-Vee Dietitians
Save Options
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. fat-free plain Greek yogurt | ||
| ¾ c. cooked butternut squash | ||
| 2 tbsp. taco seasoning mix | ||
| ⅓ c. chopped dried beef | ||
| ⅓ c. chopped green bell pepper | ||
| ⅓ c. chopped red bell pepper |
Directions
- In a mixing bowl, slowly beat together Greek yogurt, squash and taco seasoning until thoroughly blended.
- Stir in beef and peppers.
- Cover and refrigerate until served. Serve with fresh veggies, crackers or corn chips.
- *To cook squash, cut in half lengthwise. Scoop out seeds. Add about 1 cup of water to a 9-by-13-inch baking dish; place squash, cut-side down, in dish. Cover. Bake at 425 degrees for 40 minutes or until tender.
Nutrition facts
Servings
45 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 5mg
- Sodium: 150mg
- Total Carbohydrates: 5g
- Protein: 5g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 25%
0%
Iron 2%
0%
Calcium 4%