Taco Dip


This recipe is a hit at all parties and pot lucks, no meat!! If you are a cheese lover, go ahead and add extra. Don’t forget the tortilla chips for dipping!

Original recipe makes 1 -9×13 inch pan


3 (16 ounce) cans vegetarian refried beans
1 (16 ounce) container sour cream
1 (1.25 ounce) package taco seasoning mix
1/2 cup salsa
1/2 head iceberg lettuce – rinsed, dried, and chopped
2 tomatoes, chopped
1 onion, chopped
3/4 cup chopped black olives
8 ounces shredded Cheddar cheese

  • PREP

    15 mins


    15 mins


  1. Place the beans in the bottom of one 9×13 inch clear glass dish.
  2. In a medium bowl combine the sour cream with the taco seasoning. Spread mixture over the beans. Spread the salsa over the top of the sour cream. Top the sour cream with a layer of lettuce, tomatoes, onions and olives. Sprinkle cheese over the top and serve.


Calories: 172 kcal
Carbohydrates: 14.2 g
Cholesterol: 22 mg
Fat: 9.7 g
Fiber: 4.1 g
Protein: 7.4 g
Sodium: 618 mg