Southwestern Taco Bean Dip Recipe

5 1 4
Southwestern Taco Bean Dip Recipe
Southwestern Taco Bean Dip Recipe photo by Taste of Home
Publisher Photo

Southwestern Taco Bean Dip Recipe

Read Reviews
5 1 4
Publisher Photo
Perfect for a party, this dip is a real crowd-pleasure. Ingredients in the recipe blend very well, and it makes a large platterful.—Terri Newton, Marshall, Texas
MAKES:
12-14 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 can (16 ounces) refried beans
  • 1/4 cup picante sauce
  • 1-1/2 cups prepared guacamole
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 4-1/2 teaspoons taco seasoning
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Chopped green onion, shredded lettuce and chopped tomatoes
  • Tortilla chips

Directions

In a small bowl, combine the beans and picante sauce. Spread onto a serving platter. Spread with guacamole.
In another small bowl, combine the sour cream, mayonnaise and taco seasoning; spread over guacamole. Sprinkle with cheese, olives, onions, lettuce and tomatoes. Refrigerate until serving. Serve with tortilla chips. Yield: 12-14 servings.
Originally published as Tex-Mex Dip in Taste of Home August/September 2004, p23

Nutritional Facts

2 tablespoons: 192 calories, 15g fat (5g saturated fat), 20mg cholesterol, 465mg sodium, 10g carbohydrate (2g sugars, 4g fiber), 5g protein.

  • 1 can (16 ounces) refried beans
  • 1/4 cup picante sauce
  • 1-1/2 cups prepared guacamole
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 4-1/2 teaspoons taco seasoning
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Chopped green onion, shredded lettuce and chopped tomatoes
  • Tortilla chips
  1. In a small bowl, combine the beans and picante sauce. Spread onto a serving platter. Spread with guacamole.
  2. In another small bowl, combine the sour cream, mayonnaise and taco seasoning; spread over guacamole. Sprinkle with cheese, olives, onions, lettuce and tomatoes. Refrigerate until serving. Serve with tortilla chips. Yield: 12-14 servings.
Originally published as Tex-Mex Dip in Taste of Home August/September 2004, p23

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Gorsuch User ID: 1254578 135861
Reviewed Aug. 25, 2010

"I subbed 2 pkgs. of prepared guacamole; 1 cup of sour cream; Miracle Whip for Mayo; 1 pkg. taco seasoning;1 7 oz pkg. of shredded fat free cheddar cheese; 6 sliced green onions including the tops & omitted the shredded lettuce.

We had a large gathering of the family to celebrate 3 July B-days. I set this dip on the table being used for the dips & it was finished before the others once the word got out. It was a bit difficult to get enough on a chip before it broke. I solved this problem by placing a teaspoon on the dip & it worked perfectly in scooping it onto the chip."

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