Southwestern Layer Bean Dip Recipe
Southwestern Layer Bean Dip Recipe photo by Taste of Home
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Southwestern Layer Bean Dip Recipe

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Here in the Southwest, we enjoy Mexican food. And this delicious dip always get rave matter how often I make it. Everyone loves the great combination of chicken, bean dip and assorted toppings.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 24 servings


  • 1 can (10-1/2 ounces) bean dip
  • 3/4 cup sour cream
  • 2 tablespoons taco seasoning
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup finely chopped cooked chicken
  • 1 medium tomato, seeded and finely chopped
  • 1 green onion, sliced
  • 1 cup (4 ounces) shredded cheddar cheese
  • Tortilla chips

Nutritional Facts

2 tablespoons: 66 calories, 4g fat (2g saturated fat), 17mg cholesterol, 184mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 4g protein.


  1. Spread bean dip evenly on a 10-in. to 12-in. serving platter; set aside. In a small bowl, combine sour cream and taco seasoning; spread carefully over bean dip.
  2. Sprinkle with olive, chicken, tomato, onion and cheese. Cover and chill for at least 2 hours. Serve with tortilla chips. Yield: 6-8 servings.
Originally published as Tex-Mex Dip in Country Chicken Cookbook 1995, p5

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Maryadela User ID: 7413867 39315
Reviewed Jul. 5, 2014

"This was good. I didn't use chicken, but added a layer of guacamole with pic ode gallo."

tiger976 User ID: 5773271 202004
Reviewed Apr. 2, 2011

"This was just so-so, not bad & not anything special."

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