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Taco Dip Platter

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
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    16-20 servings


  • 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


  • 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.
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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Average Rating:
  • Debbie309
    Oct 17, 2015

    This is an awesome recipe! I take it to potlucks with international students and they gobble it up!

  • CLBD
    Apr 14, 2015

    My family does not care for refried beans. Can you give me an alternative so we will be able to make this recipe. It sounds good but need advice?

  • LauriePar
    Jan 29, 2011

    I make this appetizer often, but, I add lettuce after the refried beans and everyone loves it! Would definately recommend this recipe.