Beths Taco Dip Recipes

TACO DIP

Taco Dip image

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!

Provided by Cindy Carnes

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 15m

Yield 20

Number Of Ingredients 9

Ingredients

3 (16 ounce) cans vegetarian refried beans
1 (16 ounce) container sour cream
1 (1.25 ounce) package taco seasoning mix
½ cup salsa
½ head iceberg lettuce - rinsed, dried, and chopped
2 tomatoes, chopped
1 onion, chopped
¾ cup chopped black olives
8 ounces shredded Cheddar cheese

Steps:

Place the beans in the bottom of one 9x13 inch clear glass dish.
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.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 14.2 g, Cholesterol 21.9 mg, Fat 9.7 g, Fiber 4.1 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 618.4 mg, Sugar 2.6 g

BETH'S TACO DIP

Beth's Taco Dip image

Provided by Melinda Anderson

Categories Bean Cheese Dairy Tomato No-Cook Super Bowl Winter

Number Of Ingredients 13

Ingredients

1 16-oz. can refried beans
8 ounces sour cream
3 medium avocados
16 oz. mild cheddar cheese, grated
10-oz. jar mild taco sauce
1/4 bottle jalapeño sauce
1/2 cup black olives, chopped
1/2 cup scallions, chopped
1 - 1 1/2 cup tomatoes, chopped
1 small onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon black pepper

Steps:

Spread beans evenly on the bottom of a baking dish or casserole.
Mash avocados with chili powder, onion, pepper and garlic. Spread avocado mixture over the beans. Next, layer the sour cream over the first two layers.
Mix together the taco sauce, cheese, jalapeño sauce, olives, scallions, and tomatoes. Spread over the sour cream layer.
Serve with tortilla chips

BETH'S TACO DIP

Beth's Taco Dip image

I found this recipe on epicurious.com about 3 years ago and have made it many times for get togethers. It's always the first thing to go, and I'm asked for the recipe almost every single time. It's yet another layered taco dip, but for some reason, everyone loves this one more than most. I cheat and use a purchased guacamole dip and it's a great make ahead for a crowd.

Provided by lazyme

Categories Beans

Time 20m

Yield 30 serving(s)

Number Of Ingredients 13

Ingredients

16 ounces refried beans
8 ounces sour cream
3 medium avocados
16 ounces cheddar cheese, shredded
10 ounces mild taco sauce
0.25 (5 1/2 ounce) bottle jalapeno sauce
1/2 cup black olives, chopped
1/2 cup scallion, chopped
1 1/2 cups tomatoes, chopped
1 small onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon pepper

Steps:

Spread beans evenly on the bottom of a baking dish or casserole. (I use a quiche dish).
Mash avocados with chili powder, onion, pepper and garlic. Spread avocado mixture over the beans. Next, layer the sour cream over the first two layers.
Mix together the taco sauce, cheese, jalapeño sauce, olives, scallions, and tomatoes. Spread over the sour cream layer.
Serve with tortilla chips.

Nutrition Facts : Calories 128.9, Fat 10, SaturatedFat 4.6, Cholesterol 20.1, Sodium 223.2, Carbohydrate 5.5, Fiber 2.4, Sugar 1, Protein 5.3

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