- 48
Ingredients
- 1 can (16 oz.) refried beans
- 1 tbsp. taco seasoning mix
- 1 cup sour cream
- 1 cup salsa or pico de gallo
- 1 cup shredded lettuce
- 1 cup mexican style shredded cheese
- 1/2 cup sliced green onions
- 2 tbsp. sliced pitted ripe olives
Preparation
Step 1
MIX beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish. LAYER all remaining ingredients over bean mixture; cover. Refrigerate several hours or until chilled. SERVE with chips.
Dip can be stored, tightly covered, in the refrigerator up to 2 days.
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** Hope's notes: I doubled this recipe and made these changes: -used 1/2 packet low-sodium taco seasoning mix, with about 1 tsp. of it mixed into sour cream; -omitted lettuce; -used green bell pepper in place of green onions (may try w/ gr. onions later); -used finely shredded sharp cheddar; -Mom made pico de gallo (tomatoes, jalepenos, cilantro, and red onion).
Then used 1/2 bell pepper as a bowl for salsa, set in the middle of the plates. Took 2 LARGE plates to hold it all!**