Grandma's Taco Dip
This recipe is addictive. My grandmother used it to make the best taco dip EVER, and everyone in the room had to contain themselves from eating it all. I felt like telling the adults, "Sharing is caring..." Haha.
- Preparing Time: 20 minutes
- Total Time: 2 hours
- Served Person: 48
taco dip
dip
beans
refried beans
taco
mexican
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup sour cream
- 1 cup salsa
- 16 oz refried beans (1 can)
- 1 tbsp taco seasoning mix
- 1 cup lettuce shredded
- 1 cup mexican style shredded cheese
- 0.5 cup green onions chopped
- 2 tbsp sliced black olives
- Carbohydrate 2.31158229166667 g
- Cholesterol 4.10520833333333 mg
- Fat 1.59830083333333 g
- Fiber 0.64193748978277 g
- Protein 1.53492958333333 g
- Saturated Fat 0.946320625 g
- Serving Size 1 1 Serving (24g)
- Sodium 104.373125 mg
- Sugar 1.6696448018839 g
- Trans Fat 0.0864239166666668 g
- Calories 29 calories
1. Mix beans and taco mix. 2. Spread onto bottom of 9" pie plate 3. Layer remaining ingredients over bean mixture 4. Cover 5. Refrigerate several hours or until chilled Serve with tortilla chips or assorted crackers
