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Creamy Taco Dip

Chef.at.Home's picture
Ingredients
  Cream cheese 16 Ounce, softened (2 Packages, 8 Ounce Each)
  Sour cream 8 Ounce (1 Cup)
  Taco sauce/Salsa 8 Ounce (1 Jar)
  Ground cumin 2 Teaspoon
  Canned refried beans 15 Ounce (1 Can)
  Shredded lettuce 1 Cup (16 tbs)
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Tomato 1 Medium, diced
  Chopped ripe olives 1⁄4 Cup (4 tbs)
  Canned chopped green chilies 1⁄4 Cup (4 tbs)
  Tortilla chips 30
Directions

In a mixing bowl, beat cream cheese and sour cream until smooth.
Stir in taco sauce and cumin; set aside.
Spread the refried beans over the bottom of a serving platter or 13-in.x 9-in.x 2-in.dish.
Spread cream cheese mixture over the beans, leaving about 1 in.uncovered around the edges.
Top with layers of lettuce, cheese, tomato, olives and chilies.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Cheese
Interest: 
Quick

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3345 Calories from Fat 2313

% Daily Value*

Total Fat 262 g403.4%

Saturated Fat 144.8 g723.8%

Trans Fat 0.1 g

Cholesterol 755.2 mg251.7%

Sodium 6834.4 mg284.8%

Total Carbohydrates 157 g52.5%

Dietary Fiber 34.5 g137.9%

Sugars 31.9 g

Protein 90 g180.1%

Vitamin A 585.7% Vitamin C 167.3%

Calcium 175.9% Iron 256.2%

*Based on a 2000 Calorie diet

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Creamy Taco Dip Recipe