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Taco Dip Platter

Total Time

Prep/Total Time: 10 min.

Makes

16-20 servings

To make this zesty appetizer, you simply layer beans, salsa, cheese and other taco-like ingredients onto a platter, reveals Marieann Johansen of Desert Hot Springs, California "I like to call it a 'walking dip', because you can scoop some on a plate with a few tortilla chips, then take it with you as you stroll around and talk with guests," she shares.—Marieann Johansen, Desert Hot Springs, California

Ingredients

  • 1 can (15 ounces) refried beans
  • 1 cup chunky salsa
  • 1 cup guacamole
  • 2 cups sour cream
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 cup finely shredded cheddar cheese
  • 1/2 cup finely shredded Monterey Jack cheese
  • Tortilla chips

Directions

  1. Spread beans on a 12-in. serving plate. Layer the salsa, guacamole and sour cream over beans, within 1 in. of edges for each layer. Sprinkle with chilies, olives and cheeses.
  2. Refrigerate until ready to serve. Serve with tortilla chips.

Nutrition Facts

2 tablespoons: 120 calories, 8g fat (4g saturated fat), 23mg cholesterol, 273mg sodium, 6g carbohydrate (2g sugars, 3g fiber), 4g protein.

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