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Taco Dip

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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15 m servings 172 cals
Original recipe yields 20 servings (1 -9x13 inch pan)


  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Place the beans in the bottom of one 9x13 inch clear glass dish.
  2. In a medium bowl combine the sour cream with the taco seasoning. Spread mixture over the beans. Spread the salsa over the top of the sour cream. Top the sour cream with a layer of lettuce, tomatoes, onions and olives. Sprinkle cheese over the top and serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 99
  1. 128 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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!

Most helpful
Most positive
Least positive

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 ...

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. Th...

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 rec...

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 only used 2 cans of beans and omitted the lettuce. The Taco Dip was a bit hit.

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.

The husband and kids inhaled this. I cut this recipe in half and made one extra layer with last night's taco meat (gets rid of leftovers and makes a yummy dip for the boys--win/win!) and I used ...

I brought this to a wedding shower and it totally disappeared. Wveryone loved it. It was good because it was meat free and seemed to please the vegetarians present. Thanks for the recipe.