Taco Dip Recipe – Eats Now

Name: Taco Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can refried beans (regular or spicy); 1 packet taco seasoning mix; 2 cups sour cream; 2 ripe avocados; 2 teaspoons lemon juice; Tabasco sauce (optional); 1 cup shredded lettuce; 1 cup shredded cheddar cheese; ½ cup sliced green onion; 1 can black olives, sliced; salsa; tortilla chips

Servings: persons

1 can refried beans (regular or spicy)
1 packet taco seasoning mix
2 cups sour cream
2 ripe avocados
2 teaspoons lemon juice
Tabasco sauce (optional)
1 cup shredded lettuce
1 cup shredded cheddar cheese
½ cup sliced green onion
1 can black olives, sliced
salsa
tortilla chips

1
Spread the refried beans in the bottom of a 13x9x2 baking dish.
2
Cut, remove pits and peel the avocados.
3
Place in a bowl with lemon juice and Tobasco (if desired) and mash with fork or potato masher til smooth (some little chunks are okay).
4
Gently spread over beans.
5
Combine the sour cream and taco seasoning, stir well.
6
Spread over avocado.
7
Top with one layer each of lettuce, cheese, Green onion and olives (in that order).
8
Serve immediately with tortilla chips and salsa on the side or store covered in the refrigerator til serving time.

486

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 12 ingredients. The key ingredients include: 1 can refried beans (regular or spicy), 1 packet taco seasoning mix, 2 cups sour cream, 2 ripe avocados, and more.

Yes, 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.

Taco Dip

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