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Layered Taco Dip
Enjoy your game day, game night, or potluck with this zesty dip! It’s like eating a taco without the shell!
Servings 8 -10 servings
Author Connie Rief
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1
(28 oz can) refried beans-I use the vegetarian style
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8
oz
fat-free sour cream
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1
packet
(3 tbsp) taco seasoning
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8-10
medium olives sliced
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2
medium hot house tomatoes
, diced
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1 1/2
cups
shredded Mexican style cheese
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In an 8x8 baking dish, evenly spread out the refried beans.
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In a small bowl, combine the sour cream and taco seasoning until mix through. Spread the layer of zesty cream over the refried beans.
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Arrange a layer of black olives over the sour cream mixture.
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Toss the diced tomatoes on top of the black olive layer.
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Top with shredded cheese.
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Serve with your favorite tortilla chips. I'm partial to the Juanitas brand.
Store in the fridge if not eating right away.