Recipe by Cindy Carnes
"This recipe is a hit at all parties and pot lucks, no meat!! If you are a cheese lover, go ahead and add extra. Don't forget the tortilla chips for dipping!"
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3 (16 ounce) cans
vegetarian refried beans
1 (16 ounce) container
1 (1.25 ounce) package
taco seasoning mix
iceberg lettuce - rinsed, dried, and chopped
chopped black olives
shredded Cheddar cheese
I am rating this on the version that I made. This dip was wonderful, and one friend at the party I brought it to said that I was not allowed to bring the leftovers home. The only things I did differently was to put the sour cream on plain (no taco mix) and I made homemade guacomole that I put on top of the sour cream. So the layers went beans, sour cream, guacomole, salsa, veggies and cheese. I think the homemade guacomole really adds to this dip, and makes the use of the taco packet not really necessary, since you don't want too many competing flavors going on. For fresh guacomole: throw 2 avacadoes, a chopped plum tomato, the juice of 1 lemon, and salt, pepper, garlic powder and cilantro to taste. Pulse it in your processor until semi-smooth. My family loves this guacomole, and it's so fresh and easy! It will enhance any Mexican dish you make!! Thanks for the recipe...I will use it often!!
This dip was flavorful, but called for way too much refried beans! I used 1 and 1/2 to 2 cans...three made it much too thick!
This is the best layered dip I've made. Everyone loved it. I did use only 2 cans of beans & would recommend that. Also I added 4oz cream cheese to the sour cream mixture for extra flavor. This is a LARGE recipe, so you might concider cutting it in half.
I made this recipe for my birthday fiesta and it turned out great. I didn't use the lettuce. I used Rosarita vegetarian beans, light sour cream, and taco shredded cheese mix. I think this recipe works best with a chunky, not so saucy salsa. I used Pace Chipotle Thick and Chunky. It was a hit! My husband and I loved it so much, we made it again the next day!
I only used 2 cans of beans and omitted the lettuce. The Taco Dip was a bit hit.
Whenever I make this dish the pan is always wiped clean. We use a can of Rotel tomatoes, one can of beans, and taco flavored cheese. This takes hardly any time to prepare.
I felt a can of chili without beans added more zest to the recipe than the refried beans.Good Recipe, Cindy. Thanks.
I make this all the time...and it is always received well. I omit the olives and add tomatoes instead. Also use a mexican blend of shredded cheese instead of just cheddar. Thanks for the post.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 88
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