Beth's Taco Dip Recipe

Name: Beth's Taco Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 16-oz. can refried beans; 8 ounces sour cream; 3 medium avocados; 16 oz. mild cheddar cheese, grated; 10-oz. jar mild taco sauce; 1/4 bottle jalapeno sauce; 1/2 cup black olives, chopped; 1/2 cup scallions, chopped; 1 - 1 1/2 cup tomatoes, chopped; 1 small onion, chopped; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon black pepper

Servings: persons

1 16-oz. can refried beans
8 ounces sour cream
3 medium avocados
16 oz. mild cheddar cheese, grated
10-oz. jar mild taco sauce
1/4 bottle jalapeno sauce
1/2 cup black olives, chopped
1/2 cup scallions, chopped
1 - 1 1/2 cup tomatoes, chopped
1 small onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon black pepper

1
Spread beans evenly on the bottom of a baking dish or casserole.
2
Mash avocados with chili powder, onion, pepper and garlic.
3
Spread avocado mixture over the beans.
4
Next, layer the sour cream over the first two layers.
5
Mix together the taco sauce, cheese, jalapeno sauce, olives, scallions, and tomatoes.
6
Spread over the sour cream layer.
7
Serve with tortilla chips

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 16-oz. can refried beans, 8 ounces sour cream, 3 medium avocados, 16 oz. mild cheddar cheese, grated, and more.

Yes, Beth's Taco Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beth's Taco Dip

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