Reviewed: Nov. 2, 2009

Got RAVE reviews at my Halloween party. 2 cans of beans were plenty, and I used canned Mexican style tomatoes instead of chopped fresh ones. Yum!

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AmandaPGH

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Reviewed: May 24, 2009

I use guacamole rather than lettuce. I also chill the dip prior to adding the tomatoes, onions, and black olives. (I rarely add the shredded cheese.) I could eat it with a spoon (and have been known to do so!).

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Mar. 17, 2009

Good, the lettuce made it interesting! Next time may try adding guacamole

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MAXINEHARRIS

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Reviewed: Sep. 25, 2008

I tried this because of the high rating and was not disappointed! I added 4 oz. extra cheese and one jalapeno and one banana pepper chopped; I used green onions; I used homemade refried beans; and I left out the olives. Everyone liked it!

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Tabitha

Cooking Level: Expert

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Reviewed: Aug. 15, 2008

A hit! I used only 2 cans of beans, added a thin layer of salsa with lots of small diced avocado mixed in, then topped with sour cream, shredded iceberg lettuce, then cheese. I forgot to mix in the taco seasoning to the sour cream but it was still awesome. I think the lettuce gives it such a fresh taste. Everyone loved it at our mountain weekend-it ended up being our lunch cause we couldn't stop eating it!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2007

Every time I make this, it gets rave reviews, from everyone - young, older, male, female, vegetarian or not. Thanks so much for this wonderful recipe.

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Anita

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: Aug. 6, 2007

I used 2 cans and it was still too much beans for our tastes. I would suggest adding cream cheese to the sour cream and at least a cup of salsa-you could barely taste it.

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kwolff

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Reviewed: Jul. 27, 2007

This dip is a hit with my friends and family! I add refried beans on the bottom layer, I also use crumbled ground beef as a layer on occasion. A very simple, make ahead dish.

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Kathy S.

Cooking Level: Expert

Home Town: Nicholasville, Kentucky, USA

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Reviewed: Feb. 9, 2007

Everyone loved this recipe. I modified it a bit. I omitted the lettuce. I used 2 pie plates and put one can of refried beans in each dish. I then added guacamole. Then layered it according to the recipe. Great loved it!!

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Eve

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2006

I've taken this dip to two parties recently and it was a big hit. I modified the recipe and used only 2 cans of beans and left out the onion.

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MTFETYKO

Cooking Level: Intermediate

Living In: Stow, Ohio, USA

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Reviewed: Sep. 4, 2006

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!

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Jessica Z

Cooking Level: Beginning

Home Town: Ventura, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 1, 2006

I gave this 4 stars because I thought this had great potential. I thought there were too many beans and I only used 2 cans. Next time I make this I will use 1 can of refried beans and double the sourcream and use 3 pks of taco seasoning for added zest. I didn't use salsa at all but put lots of fresh tomatoes lettuce. I will definitely make this again.

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A_STEITZ

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Reviewed: Mar. 12, 2006

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!!

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JenniferJarvis

Cooking Level: Expert

Home Town: Hatboro, Pennsylvania, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Jan. 29, 2006

I thought this dip was average. It was good for a change, but by no means fantastic.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Nov. 25, 2005

This is the best, I disagree with the previous ratings, I think the amount of beans is perfect, everybody loves this dip, I followed the recipe exactly!

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kimkooks

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Reviewed: Sep. 6, 2005

The submitter of this recipe has requested that we change the amount of salsa listed in the ingredients from 1 (20 ounce) jar to 1/2 cup. She writes: "spread a thin layer of salsa over the beans, and then add the other ingredients." This will take care of the sogginess that some reviewers have noted! - The Staff

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 4, 2005

This turned out very watery, even though I didn't use but 6 oz. of salsa. The flavor was good, but it was hard to get past the watery appearance. Maybe I did something wrong?

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germanwife

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Reviewed: Jun. 27, 2005

Generally a good taste, but Way too many beans...cut back to at MOST 2 cans. Then avocado with pico mixed in, omitted the layer of tomatoes, then a layer of taco spiced sour cream, mexican blend shredded cheese, and olives. The more olives, the better!

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HOTMAMA35

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Reviewed: Jun. 21, 2005

Huge hit. I chilled the beans, sour cream and salsa before topping with lettuce. I thought that worked well. I had actually never seen my teenage nieces eat ANYTHING before so I was pretty pleased.

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darcyv

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Reviewed: Apr. 21, 2005

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.

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