Reviewed: Nov. 18, 2009

I just omit the black olives, but this is always the first dish gone at a party!

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Reviewed: Sep. 19, 2009

used only 2 Roma tomatoes and 2 cans beans instead of 1. Everyone loved this dip at our tailgate party!! None left. I don't even like guacamole and I really liked this!!

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JANNINE

Cooking Level: Expert

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Reviewed: Aug. 26, 2009

Thanks to the last reviewer for the great suggestions. I followed the recipe pretty closely. The only changes I made involved using ready-made guacamole, using extra sour cream and less of the taco seasoning. (I find packaged seasonings too salty - personal preference.) I added about a half cup extra low fat sour cream. But then again, I can't imagine ever complaining that a recipe uses too much sour cream! I used previous suggestions and added chopped hot pickled jalapenos on top. Everyone gave it a big thumbs-up!

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Sally H.

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Reviewed: Aug. 19, 2009

GREAT recipe! Got so many compliments. Definitely will be making this one again. As many reviewers recommended, I used low fat sour cream and low fat cheese. Although, I added a 3 tablespoons of non-fat yogurt to the sour cream mix because it seemed like I needed a bit more sour cream for a full layer in my dish. Still just as flavorful and no one knew the difference. I also chopped some pickled jalapenos and put them as the last layer on 1/2 of the dip so that those who like spicy food could get a little more of a kick. The crowd loved it and said I should have put them on the other half as well. I would definitely recommend it if your crowd likes something a little more spicy!

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Meenes

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Reviewed: Aug. 16, 2009

This is a crowd-pleaser. Wonderful to take to get togethers and potlucks. Absolutely delicious!

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kristen

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Reviewed: Jul. 28, 2009

Great dip thanks!! Took to work for a potluck and everyone was raving. Even people that hated olives and guac were still going back for more. I do recommend the chopped olives because if you hate them, you cannot taste them as much when the chopped oposed to sliced.

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jul. 22, 2009

I agree with X-Mas' review almost to the T. To speed up this dish, I buy freshly made guacamole in the produce section of my grocery. Delicious!!

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Rachel Love

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 20, 2009

Good, good, good! Only thing I changed was leaving the black olives out... don't really care for them. Not the cheapest crowd food, but always a popular one!

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hbuie

Cooking Level: Intermediate

Home Town: Lytle, Texas, USA

Living In: Savannah, Missouri, USA

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Reviewed: Jul. 14, 2009

Wasnt that good. Sort of bland

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Sue

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Reviewed: Jul. 6, 2009

I made this dip yesterday for my son's fifth birthday and it was a hit! Every one loved it and finished one whole pan and half of the other (I adjusted the recipe to feed 30). I did put my own little twist on it by using Newman's Own Pineapple Salsa instead of regular salsa, I seasoned the refried beans with garlic salt and pepper for more flavor and added an extra amount (1/2 a package more of taco seasoning mix) to the sour cream and it was fantasic. Thank you for the recipe and I will save it and use it again.

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tcrumb

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Reviewed: Jul. 5, 2009

Gone in under an hour between 7 people. Delicious.

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Christine

Cooking Level: Expert

Home Town: Miami Shores, Florida, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Jun. 10, 2009

The seasoned sour cream makes this recipe. Always a big hit and my go to recipe for football parties and bbqs. Thanks so much!

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Amy Louise

Cooking Level: Intermediate

Home Town: Arcata, California, USA

Living In: Seattle, Washington, USA

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Reviewed: May 18, 2009

Made this for the family over the weekend served it with tortilla chips. I put cheese on top of beans first and baked until hot and bubbly, then proceeded with rest of directions adding fresh baby spinach. Everyone loved it and couldn't wait for seconds.

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