Taco Dip Platter Recipe

Taco Dip Platter Recipe photo by Taste of Home

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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

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Taco Dip Platter Recipe

Prep/Total Time: 10 min.

Yield: 16-20 Servings

10 10

Ingredients

1 can (15 ounces) refried beans
1 cup chunky salsa
1 cup guacamole
2 cups (16 ounces) 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

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.
Refrigerate until ready to serve. Serve with tortilla chips. Yield: 16-20 servings.

Nutritional Facts 1 serving (2 tablespoons) equals 120 calories, 8 g fat (4 g saturated fat), 23 mg cholesterol, 273 mg sodium, 6 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Taco Dip Platter in Country Woman July/August 1998, p10