Reviewed: Jun. 13, 2013

Excellent, easy to put together and easy to customize to your palate. Like others we skipped the lettuce and added guacamole some cilantro and walla we had a layered dip.

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Reviewer:

kishore

Reviewed: Jun. 11, 2013

I liked it but it didn't like me. The Taco mix with the beans gave both me and my girlfriend heartburn. I think there was too much dairy too...I'd skip the cream cheese If I did it again and maybe very the layers to put the tomatoes and salsa on different layers. I don't think I'll do this one again

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Reviewer:

funsofar

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Jun. 10, 2013

Easy. See notebook notes

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Reviewer:

kablosh

Reviewed: Jun. 10, 2013

I use Chili Sauce instead of salsa due to the watery look that the salsa can leave...this makes it tangy and much easier to scoop.

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Reviewer:

wswoope

Reviewed: Jun. 9, 2013

I made this for a church lunch and people loved it. We have a very diverse group of people, and everyone really enjoyed it - in fact, they kept asking if one of the great chefs in our church had made it! Only thing I omitted was the lettuce, because it did have to sit for a couple hours during church and I was worried about wilting. That was it. I used a 9X13 pan and it came out perfect. Use Tostida Scoops! They are great for this dip!

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Reviewer:

begbie

Reviewed: Jun. 9, 2013

I loved this dish, I only changed a few things. I deleted the bell pepper because the salsa had some in it. I also used chopped olives instead of sliced, and I chopped the lettuce because the shredded would still dangle from the chip and people would drip. I also used avocado, but I cut it once it was ready to serve because it would brown.

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Reviewer:

Mrs.NormaC

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jun. 8, 2013

I start with a can of Dennison Original Chile Beans. Makes a big difference. Everyone is surprised by the different taste of the chile. Put the sour cream on top of it when layering. Sooo good. Never have a bit leftover. I am not a fan of taco seasoning and do not need it with the chili.

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Reviewer:

Lynn Parker

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Costa Mesa, California, USA

Reviewed: Jun. 7, 2013

I have been making this for years but don't use lettuce or green pepper but add a layer of guacamole on the beans followed by sour cream, diced tomatoes, green onions, shredded cheese and olives. I love how it can be changed to adapt to any taste!

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Reviewer:

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: New London, Iowa, USA

Reviewed: Jun. 7, 2013

There are many versions of taco dips and this one is very good. The only tweeking I did was to use a can of black beans instead of refried beans which contain a whole bunch of salt. I also added a few jarred jalopenos to spic it up a bit.

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Reviewer:

Isabelle

Cooking Level: Intermediate

Reviewed: Jun. 7, 2013

Wonderful! I prepared each of the layer ingredients ahead of time and assembled it when I got there. Made this for a family gathering last week. Not a bit was leftover! Had calls for the recipe before I got back home. The only change we made was we used our own homemade salsa, drained slightly. We had a wide range of ages of family there and they all liked it.

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