Appetizer Recipes

Spicy Taco Bites with Cool Yogurt Dip

Hot taco bites with a cool and creamy avocado-yogurt dip.

Spicy Taco Bites recipe


Cool Yogurt Dip

  • 1 medium ripe avocado, halved, pitted and peeled
  • 1/2 cup plain Greek yogurt
  • 1/4 cup minced fresh cilantro
  • Juice of 1 medium lime
  • Salt and pepper to taste

Spicy Taco Bites

  • 6 ounces (1 1/2 cups) Kindred Creamery Ghost Pepper Colby Jack cheese, shredded
  • 1/3 cup canned black beans, rinsed and drained
  • 1/3 cup fresh or frozen corn, thawed
  • 1/3 cup canned petite diced tomatoes with basil, garlic and oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 30 wonton wrappers
  • 3/4 cup dry bread crumbs
  • Olive oil


Cool Yogurt Dip

  1. Place the avocado, yogurt, cilantro and lime juice into a food processor; cover and process until smooth.
  2. Season with salt and pepper to taste. Transfer dip to a bowl. Cover and refrigerate for at least 30 minutes.

Taco Bites

  1. Heat oven to 425 degrees F. Line a 15 x 10 inch baking pan with parchment paper.
  2. Combine the colby jack, black beans, corn, tomatoes, garlic powder and paprika in a large bowl. Keep wonton wrappers covered with plastic wrap and a damp towel. Place scant tablespoonful colby jack filling into the center of one wrapper. With the wrapper in a diamond shape, fold bottom point over filling. Fold side points toward the center over filling. Moisten remaining point with water; roll up tightly to seal.Repeat step with remaining filling and wrappers.
  3. Place bread crumbs into a medium, shallow bowl. Brush bites with water; let any excess water drip off. Coat with bread crumbs, shaking off any excess coating. Place bites on prepared pan. Drizzle with olive oil.
  4. Bake for 10 to 12 minutes or until golden brown. Serve warm with yogurt dip.


Recipe and photo used with permission from: Dairy Farmers of Wisconsin

Follow Us

God's Rainbow - Noahic Covenant