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Southwestern Taco Bean Dip

 Southwestern Taco Bean Dip
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
12-14 ServingsPrep/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.
Nutritional Facts: 1 serving (2 tablespoons) equals 192 calories, 15 g fat (5 g saturated fat), 20 mg cholesterol, 465 mg sodium, 10 g carbohydrate, 4 g fiber, 5 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.