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Mexican Taco Dip Wonton Cups

The best cold taco dip, tucked inside baked wonton cups!
Course Appetizer, Snack
Cuisine Mexican
Keyword Mexican taco dip
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12
Calories 164kcal
Author Chrissie


  • 24 wonton wrappers
  • vegetable oil spray
  • 8 oz cream cheese softened
  • 3/4 plain fat-free Greek yogurt
  • 1/2 cup Que Pasa salsa any flavour
  • 1 tbsp low-sodium taco seasoning
  • 1 cup chopped tomatoes
  • 1 cup shredded lettuce
  • 1 cup shredded cheddar cheese
  • 1/2 cup plain fat-free Greek yogurt sour cream works too!
  • 1/4 cup sliced black olives for garnish
  • 1/4 cup chopped cilantro for garnish optional


  • Preheat your oven to 350 degrees Fahrenheit. Spray a 12-cup muffin tin with some vegetable oil spray and layer 2 wonton wrappers inside each muffin cup, offsetting them to create a flower shape. Push the wonton wrappers down well into each of the muffin cups and spray the inside with a little bit more vegetable oil spray.
  • Bake the wonton cups for about 10 minutes at 350 degrees Fahrenheit or until the edges are crispy. Let them cool completely in the muffin tin.
  • Add the cream cheese to a large bowl and stir with a rubber spatula until it's smooth and creamy. Add the salsa, Greek yogurt and taco seasoning and stir well to combine.
  • Remove the wonton cups from the muffin tins when they're completely cooled and spoon the cream cheese and salsa mixture into the bottoms of the cups, distributing it as evenly as possible.
  • Top the cream cheese and salsa mixture with the chopped tomatoes, shredded lettuce, and shredded cheese in layers. Add small dollop of Greek yogurt to each wonton cup and top with a few slices of black olives and some chopped cilantro!


Serving: 1serving | Calories: 164kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 375mg | Potassium: 138mg | Fiber: 1g | Sugar: 2g | Vitamin A: 484IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 1mg