Dip: Taco Dip Platter

By TNTPayne

To make this zesty appetizer, you simply layer beans, salsa, cheese and other taco-like ingredients onto a platter, reveals Marieann Johansen of Desert Hot Springs, California “I like to call it a 'walking dip’, because you can scoop some on a plate with a few tortilla chips, then take it with you as you stroll around and talk with guests,” she shares.—Marieann Johansen, Desert Hot Springs, California

Ingredients

• Ingredients
• 1 can (15 ounces) refried beans
• 1 cup chunky salsa
• 1 cup guacamole
• 2 cups (16 ounces) sour cream
• 1 can (4 ounces) chopped green chilies
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup finely shredded cheddar cheese
• 1/2 cup finely shredded Monterey Jack cheese
• Tortilla chips

Preparation

Step 1

Directions
Spread beans on a 12-in. serving plate. Layer the salsa, guacamole and sour cream over beans, within 1 in. of edges for each layer. Sprinkle with chilies, olives and cheeses.
Refrigerate until ready to serve. Serve with tortilla chips. Yield: 16-20 servings.



Nutrition Facts: 1 serving (2 tablespoons) equals 120 calories, 8 g fat (4 g saturated fat), 23 mg cholesterol, 273 mg sodium, 6 g carbohydrate, 3 g fiber, 4 g protein.