I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it’s gone.
Original recipe makes 1 dip
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
- In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
- Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
- Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Calories: 66 kcal
Carbohydrates: 3.5 g
Cholesterol: 13 mg
Fat: 4.9 g
Fiber: 0.9 g
Protein: 2.3 g
Sodium: 178 mg