I love a quick easy snack for the weekends!

Saturdays are currently filled with college football and Sundays are stacked with NFL games. I might not pay much attention to the actual game, but I love having some game snacks while I relax on the couch and my husband yells at the game.

Taco dip is one of my favorites because it’s so easy. My recipe is a little different than most you find online. I like to add some ground turkey burger to mine for some extra protein. It makes it more filling and really gives you that taco taste.

I also swap out the sour cream for Greek yogurt. Greek yogurt is thicker than sour cream and again, packed with protein!

First I start with the ground turkey. I use Shady Brook Farms 93% lean 7% Fat Ground Turkey Tray (1 lb). Turkey burger has less fat so it can get too dry if you aren’t careful. I cook the burger with 2 tbsp of taco sauce to help keep it tender. Once it’s mostly cooked I sprinkle on about 2 tsp of taco seasoning.

Once it is done cooking I set the burger aside to cool. I make my dip in a 2 quart glass baking dish. First layer of the dip is a can of Old El Paso Fat Free Refried Beans, 16 oz. Simply spread out the beans on the bottom of the dish. Then I like to add a thin layer of Pace Chunky Medium Salsa. I spread about 1/4 cup over the beans. You don’t want too much because it can make the dip too watery.

Next, I mix 2 cups of plain Greek yogurt with 2 tablespoons for taco seasoning. By now the burger should be cooled off and I add it as my third layer. Spread it out as evenly as possible. Then add the Greek yogurt as my third layer.

I shred about two cups of Romain lettuce to spread over the Greek yogurt mix. Next layer, I add a cup of fat free fiesta cheese. After that you can add any toppings you want. Dice up a tomato, onion, maybe some black olives and avocado!

I let it chill in the fridge about an hour and then you are ready to snack! You can use tortilla chips, pretzels, celery sticks, carrots, anything you want to partner with this dip!