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.

Yield

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

Ingredients

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

Directions

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

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map