Taco Dip

This easy and tasty appetizer is always present at our family and friends get-togethers. Cindy W. Lafayette, IN Prep Time: 15 min Cook Time: 0 min Servings: 10 Reviews (4)

Ingredients

We recommend using the following branded ingredients for this recipe:

Black Pearls Sliced Ripe Olives

La Preferida Vegetarian Refried Beans

McCormick Low Sodium Taco Seasoning

Ortega Guacamole Dip (11.5 oz.)

Sargento Reduced Fat Shredded Sharp Cheddar Cheese (8 oz.)

1 bunch green onion(s) 2-3 tomato(es) 1 can Black Pearls Sliced Ripe Olives 1 cup Daisy Light Sour Cream (8 oz.) 1/2 cup Hellman's Light Mayonnaise 1 can La Preferida Vegetarian Refried Beans 1 packet McCormick Low Sodium Taco Seasoning 1 jar Ortega Guacamole Dip (11.5 oz.) 1 package Sargento Reduced Fat Shredded Sharp Cheddar Cheese (8 oz.)

Preparation

1. Chop tomatoes and drain on a paper towel. Thinly slice green onions.


2. Combine sour cream, mayo, and taco seasoning; set aside.


3. Use 12" round serving platter with slight edge. Spread in layers: refried beans, guacamole, sour cream mixture, cheese, onions, tomatoes, and then black olives.


4. Serve with tortilla chips.

Cook's Notes

This is my mother's recipe. Of course, she did not believe in using low fat, low calorie anything. My reduced fat version has been enjoyed by everyone for years - they just don't know they're eating "low fat".

Comments

Rate/Review This Recipe

From: Kerstin T. Comment: I love this dip. . . It was easy to make and has been a huge hit at parties.

From: Vicki M. Comment: Funny, I had this at the England vs. US match. Clearly the dip is better than our team!

From: Erin L. Comment: Just made this dip for a group who is coming over to watch the USA vs. Ghana World Cup game. I'm pretty sure that even if our team isn't a winner this dip will be!!

From: Vicki M. Comment: I just love this. I make it for parties but sometimes I make a smaller portion just for lunch or dinner.