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Taco Dip Recipe

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This recipe for Taco Dip, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Heafy
Added: Saturday, July 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
I can refried beans
1/2 - 3/4 packet of taco seasoning
1 pint sour cream
2-3 tomatoes diced - let sit on a few paper towels to drain a little.
1 small can of sliced black olives, cut into slightly smaller pieces (the can of chopped olives is not good)
1 sm. jar Jalapeno peppers, diced
2 cup package of finely shredded cheese (3 jack or mexican blend, without seasoning) I probably use at least 3/4 of the bag.

Directions:
Directions:
Mix refried beans and taco seasoning in a small bowl.
Spread this mixture onto the bottom of a glass 9x13 pan.
Spread at least 3/4 to all of the sour cream over the beans.
The next layer is to sprinkle on the tomatoes ( I try not to do this too far in advance of serving because the tomatoes can become too juicy)
Layer on the cheese, then olives and jalapeno peppers. (about 1/4 cup jalapeno peppers - it depends on how spicey you like it.)
Keep covered and chilled until serving.
Need tortilla chips for dipping.

Personal Notes:
Personal Notes:
Really a quick and easy appetizer to make.

 

 

 

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