The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 8, 2009
This was fantastic! I made as directed except I did add 1-2 spoonfuls of the salsa to the beans to thin them out for easier dipping(as suggested by another reviewer.) I also didn't use fresh tomatoes because they looked pitiful at my store. I used red bell pepper instead because I already had it. I thought that the bell pepper and taco seasoning in the beans made this better than other versions of this that I have made. Almost needless to say, but there were NO leftovers at the end of the meeting (with lots of mostly full dishes left on the table.) I also found the 9x13 to be a good size. I might try adding an an extra half can of beans next time as some others have suggested as the bean layer was thinner than the cream cheese/sour cream layer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 8, 2009
this is fabulous! I used paper towel to gently squeeze the extra water from the lettuce, olives and tomatoes so it won't get runny.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 7, 2009
this is great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 5, 2009
I LOVE this recipe as a base, but I made a fair amount of changes. I left out the chopped tomato, pepper, scallions and lettuce, along w/ the cream cheese. My dish ended up like this: Layer 1, taco seasoning mix and refried beans; Layer 2, sour cream; Layer 3, guacamole; Layer 4, salsa; Layer 5, taco sauce; Layer 6, cheddar cheese. The taco sauce and guac really added some spice and kick. This was a big hit and I'll definitely make it again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 3, 2009
I have brought this dip to a few pot luck's at work & everyone loves it. They always request I make it again. It's simple & yummy!
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Photo by K. Thompson

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 3, 2009
So simple and so delicious! This dip looks great it was everyone's favorite appetizer. I would only make minor changes: add a layer of diced jalapeno peppers as well as a layer of fresh guacamole. Very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 2, 2009
yummy! Great party recipe!! Make sure to use a large flatter pan to make recipe...9x13 sheet roll pan would be perfect...
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Photo by wendy4876

Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA
Living In: Dunlap, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 2, 2009
Made this for a party....was gone in 15 minutes!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 1, 2009
This turned out great!! I cut the recipe in half and made two pie plates, one spicey, one not. For the spicey one, I mixed 1/2 can green chillies with 1/2 the taco seasoning into the beans and spread in the bottom of the pie plate, mixed the cream cheese and sour cream, 1/2 the taco seasoning, 1/2 can green chillies and spread that on the bean layer, spread the salsa next, layered cheddar cheese and jalapeno monerey jack, then diced green onions and diced tomatoes, sliced olives and diced sliced jalapeno pepper. Baked in oven at 350 for 30 minutes and served with toasted baugette slices and assorted crackers. It was a huge hit!! Thanks for sharing your recipe!!
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 30, 2009
Very good. The first time I made the dip, I followed the recipe. The second time I added garlic salt to the sour cream/cream cheese layer. It added a bit more flavor.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Thornton, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 30, 2009
I made this for a party and it was too rich. The next time I will only use cream cheese or sour cream. The two combined was too rich and I will have to make sure to use my largest dish the next time.
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Photo by COLE01

Cooking Level: Expert

Home Town: Alexandria, Kentucky, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
This goes over big every time I serve it. Delicious as is!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 27, 2009
I agree you either need a 9X13 or maybe two smaller dishes is an even better idea so you can keep one fresh and replace it as needed? I also left out the lettuce simply as I didn’t want it to go soggy after a while. Best TIP… the refried beans mix tends to be too thick and any chips will likely break trying to scoop it up. I take about 2-3 table spoons of the salsa and mix it in with the bean/taco mix. When you do this it will be easier to scoop. I also let the cream cheese warm up a bit to room temperature to make it easier to mix and spread. It is a party hit though…
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 27, 2009
I have a big round platter that I use for this fantastic dip. I put the beans & sour cream mix the night before & chill it and then the following day add the other bits that we prefer. Super easy, versatile and very yummy! Never any left overs!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 25, 2009
I used black re-fried beans instead b/c we love their flavor and mixed in a can of black beans for texture. I omitted the mayo - it just seemed unnecessary - didn't miss it a bit. easy to make up the night before a party and assemble just before guest arrive.
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Photo by Baltimore Cook

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 24, 2009
I've used this recipe close to 12 times now!!! Everyone loves it!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 23, 2009
This was very good. My boyfriend, who isn't a fan of dips, helped me eat this up in just a few days!
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Photo by cruisergirl21

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 17, 2009
My husband works at a hospital, and they often have "pot luck" type of lunches, as well as "parties" when people leave or doctors retire....I made this recipe for him for one of these, and his co workers practically licked the dish...I am now asked to bring this to every "food" related celebration, and in fact, I just made another big dish of it tonight for him to take in tomorrow...It is the most requested thing I have ever made!!
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Cooking Level: Expert

Home Town: Normal, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 15, 2009
This dip was easy and wonderful! It was the first dish to be scraped clean!
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Photo by PrincessBee

Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 14, 2009
I am asked to make this for all get togethers. It is very easy and quick to throw together. You can even make it a day ahead, although I wait till just before serving to add cheese so it doesn't get soggy. I don't add the salsa, olives or green pepper (due to personal taste) and only use 1 big tomato and half a bag of pre-shredded lettuce. Love it!
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