Skinny Nacho Cheese Dip (Crock-Pot)
This dip is the bomb…It’s unbelievably delicious! Although it’s a dip, it’s so satisfying and decadent tasting, you can easily serve it for dinner over brown rice, cauliflower rice, or just eat by itself in a bowl. Plus it makes a yummy snack. Every 2 tablespoons have just 35 calories and 1 gram of fat. I know you’ll get tons of requests for this recipe. It’s that good!
Helpful Tips About this Recipe
Makes 8 cups total. Each serving, 2 tablespoons dip.
Shopping Tips
I usually use extra lean ground beef. I buy it at Trader Joe’s (96/4). Most supermarkets sell one like this. Or, I like to use 85% lean grass-fed beef. So lean, there isn’t much fat to drain. Looking to buy a crock-pot? Here’s one of my favorites:Â
Crock-Pot SCCPVL610-S 6-Quart Programmable Cook and Carry Oval Slow Cooker, Digital Timer, Stainless Steel
Vegetarian Tips
To make vegetarian, omit ground beef. It will taste yummy. If desired, add a vegetarian crumble instead of ground beef or add 1 can of rinsed and drained pinto chili beans or black beans. WW Freestyle SmartPoints 1-Blue
WW SmartPoints 1-Green
WW Points Plus 1
Shopping Tips
I usually use extra lean ground beef. I buy it at Trader Joe’s (96/4). Most supermarkets sell one like this. Or, I like to use 85% lean grass-fed beef. So lean, there isn’t much fat to drain. Looking to buy a crock-pot? Here’s one of my favorites:Â
Crock-Pot SCCPVL610-S 6-Quart Programmable Cook and Carry Oval Slow Cooker, Digital Timer, Stainless Steel
Vegetarian Tips
To make vegetarian, omit ground beef. It will taste yummy. If desired, add a vegetarian crumble instead of ground beef or add 1 can of rinsed and drained pinto chili beans or black beans. WW Freestyle SmartPoints 1-Blue
WW SmartPoints 1-Green
WW Points Plus 1
| SKINNY FACTS: for 2 tablespoons dip (not including tortilla chips) 35 calories, 1g fat, 0g sat. fat, 3g prot, 4g carbs, 1g fiber, 157mg sod, 2g sugar |
Skinny Nacho Cheese Dip (Crock-Pot)
Ingredients
- 1 pound extra-lean ground beef, see shopping tips
- 1 cup onions, chopped
- 2 tablespoons taco seasonings, I like Lawry’s
- 1 (16 oz) jar Pace Chunky Salsa (mild) or use your favorite jarred salsa
- 1 (16 oz) container fat-free sour cream
- 1 (15 oz) can fat-free refried beans
- 1 (10 ¾ oz) Campbell’s Healthy Request Cheddar Cheese, condensed not diluted
- ¾ cup fat-free milk
- 1 cup light cheddar cheese, shredded
- 1 cup tomatoes, chopped for topping
Ingredients for Serving
- Reduced-fat tortilla chips, crackers or carrots, and celery
Instructions
- In a large nonstick pan, add ground beef and onions. Sprinkle in taco seasoning. Brown beef and onions while breaking up beef. Drain any fat. Add meat mixture to crock-pot. Stir in salsa, sour cream, refried beans, condensed cheese soup, and fat-free milk. Mix well.
- Cover crock-pot and cook on High Heat for 45 minutes to 1 hour, until heated through. Once done, stir in ½ cup cheese. Top with tomatoes and remaining ½ cup cheese. Cover for about 2 minutes to melt the cheese.
- Turn crock-pot to low or warm and serve dip from crock-pot with reduced-fat tortilla chips, crackers, or even carrots and celery on the side.
- Leftovers freeze great! I pack them in ½ cup, 1 or 2 cup containers.  Defrost and heat when ready to serve. Perfect for a healthy snack or for last-minute company.
Nutrition
Serving: 2tablespoonsCalories: 35kcalCarbohydrates: 4gProtein: 3gFat: 1gSodium: 157mgFiber: 1gSugar: 2gBlue Smart Points: 1Green Smart Points: 1Plus Points: 1
Tried this recipe?Let me know how it was!
This is fabulous! I couldn’t find Lawry’s taco seasoning so I used the Aldi brand plus Pace extra-hot salsa. I followed the recipe as written and found that it made about 10 cups rather than 8. Lots for for the freezer plus Super Bowl Sunday. This is most definitely a keeper; thank you so much for sharing this addictive treat.
I love your feedback Jeanne. Thanks so much for sharing!
My best wishes,
Nancy
This afternoon I tasted my Nacho Cheese Dip and it is so much better now that the flavors have blended. It’s even good when it’s cold! I will definitely make this a day ahead next time.
Thanks again for the great recipes.
Jeanne
That’s nice to know Jeanne. I usually make it and serve it the same day.
All the best,
Nancy