Layered Ranch Taco Dip

Your guests will dig into this festive dip, with creamy ranch dressing flavors blending with shredded cheese, olives, and other traditional taco ingredients.


16 servings (1/4 cup dip and 1 oz chips each)


1 (16 ounce) can Old El Paso® traditional refried beans
1 (8 ounce) container sour cream
1 (0.4 ounce) package ranch dressing mix (buttermilk recipe)
2 small tomatoes, seeded, finely chopped
1/2 cup sliced ripe olives, drained
6 medium green onions, sliced (6 tablespoons)
1/2 medium red bell pepper, chopped
1 cup shredded Cheddar cheese (4 ounces)*
16 ounces tortilla chips


On a flat 10 to 12 inch plate, spread refried beans. In small bowl, mix sour cream and dressing mix; spread over beans.

Top with tomatoes, olives, onions and bell pepper; sprinkle with cheese. Serve with tortilla chips.

Additional Information

* Monterey Jack or Colby-Monterey Jack cheese can be used instead of the Cheddar cheese.

Estimated Time

Preparation/Total Time: 20 minutes

Nutritional Information

1 Serving: Calories 240 (Calories from Fat 120); Total Fat 13 g (Saturated Fat 4 g, Trans Fat 0 g); Cholesterol 20 mg; Sodium 400 mg; Total Carbohydrate 25 g (Dietary Fiber 3 g, Sugars 2 g); Protein 6 g Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 1 1/2

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