Taco Dip
Taco Dip is a classic appetizer dip with layers of your favorite Mexican flavors. Easy to make ahead and always the hit of any party.
Servings: 12
Calories: 195kcal
Ingredients
- 8 ounces cream cheese softened
- 8 ounces sour cream
- 3 tablespoons taco seasoning
- 16 ounces refried beans
- 1 cup iceberg lettuce shredded
- 2 cups Mexican Blend Cheese shredded
- 1 cup tomatoes diced
- ½ cup black olives sliced
- ¼ cup candied jalapenos
- ¼ cup fresh cilantro chopped
Instructions
- Add cream cheese, sour cream and taco seasoning to a mixing bowl. Mix on medium speed using an electric hand mixer until smooth.
- Spread cream cheese mixture into the bottom of a casserole dish. An 8 x 11 or 9 x 13 dish works great.
- Mash refried beans until smooth in a small bowl. Spread a layer of refried beans over the cream cheese mixture in an even layer.
- Next, sprinkle with shredded lettuce, shredded cheese, tomatoes, olives, cilantro and candied jalapenos.
- Serve immediately at room temperature or cover and refrigerate until ready to serve.
Notes
- Guacamole makes a great layer or diced avocados tossed with lime juice.
- Salsa, picante sauce or pico de gallo can be used in place of the diced tomatoes.
- Add seasoned ground beef that is cooked until well browned.
- Lighten it Up: Use low-fat cream cheese and Greek yogurt in place of the sour cream.
- Storage: Store taco dip in an airtight container or covered with plastic wrap in the refrigerator for 1-2 days.
Nutrition
Calories: 195kcal | Carbohydrates: 8g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 614mg | Potassium: 113mg | Fiber: 2g | Sugar: 3g | Vitamin A: 797IU | Vitamin C: 3mg | Calcium: 271mg | Iron: 1mg
