Dad's Nacho Dip

Course: Appetizer
Cuisine: Gluten Free, Vegetarian
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 10
Calories: 354kcal
I'll be making this dip this weekend in honour of my dad. This was one of his favourites! This is the first Father's Day since he passed away. He would have been sure to have enjoyed a 'cold one,' with it too!
Print Recipe


  • 1 package cream cheese regular
  • 1/2 -3/4 cup Greek yogurt
  • 1 cup salsa
  • 1 cup mozzarella cheese finely shredded
  • 3/4 cup pepper diced, any colour
  • 11 medium tomato diced
  • 1/2 cup cucumber diced
  • 1/4 cup green olives sliced
  • 1 green onion sliced
  • 1/2 cup black beans rinsed & drained
  • 1 bag tortilla chips organic & baked


  • In a mixing bowl, blend together cream cheese & Greek yogurt. Spread this as your base on a platter. Think of this like building a pizza. I often make it on a platter that is the size of a regular pizza. Next, spread salsa and sprinkle cheese on top. Finally, add the rest of the toppings in any order you like. Serve with tortilla chips. Alternatively, you can serve with rice crackers or baked whole grain pita chips.


Calories: 354kcal | Carbohydrates: 42g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 518mg | Potassium: 777mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1753IU | Vitamin C: 19mg | Calcium: 237mg | Iron: 3mg