Wow, this dip is AMAZING. I am asked to make it all the time. Great dish for cookouts and large gatherings. I find that people stand around this dish, picking at it!! :) Some adjustments I make to it are: 1) I buy one can diced tomatoes instead of fresh tomato 2) I use a can of chili (no beans) instead of fresh ground beef 3) I mix in a packet of Hidden Valley Ranch “Fiesta Dip” in w/ the sour cream & cream cheese (FABULOUS) 4) I start off the dip with a layer of refried beans – I mix 1/2 packet of taco seasoning with the beans 5) I don’t use onions, olives, taco sauce, or lettuce (gets soggy). The dip turns out fine without those things, but you can add them (or other things) if you like. My layers are as follows: Base layer is refried beans (with taco seasoning), then sour cream/cream cheese/fiesta dip layer, then (drained) diced tomatoes, then guacamole (1 container Dean’s guacamole dip works great), then the can of chili, and then I finish it off with the cheddar cheese. I bake it in the oven at 350 for about 10 minutes, or just enough to melt the cheese a bit. Serve it with Tostitos Scoops, they are great. People go INSANE over this recipe.
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