Layered Ranch Taco Dip

Your guests will dig into this festive dip, with creamy ranch dressing flavors blending with shredded cheese, olives, and other traditional taco ingredients. By Betty Crocker Kitchens
Clock icon
20 Minutes Prep
20 Minutes Total


Ingredient List
  • Small check mark in a circle icon 1 can (16 oz) Old El Paso™ traditional refried beans
  • Small check mark in a circle icon 1 container (8 oz) sour cream
  • Small check mark in a circle icon 1 package (0.4 oz) ranch dressing mix (buttermilk recipe)
  • Small check mark in a circle icon 2 small tomatoes, seeded, finely chopped
  • Small check mark in a circle icon 1/2 cup sliced ripe olives, drained
  • Small check mark in a circle icon 6 medium green onions, sliced (6 tablespoons)
  • Small check mark in a circle icon 1/2 medium red bell pepper, chopped
  • Small check mark in a circle icon 1 cup shredded Cheddar cheese (4 oz)
  • Small check mark in a circle icon 16 oz tortilla chips
Preparation
  1. On flat 10- to 12-inch plate, spread refried beans. In small bowl, mix sour cream and dressing mix; spread over beans.
  2. Top with tomatoes, olives, onions and bell pepper; sprinkle with cheese. Serve with tortilla chips.
Expert Tips
  • Monterey Jack or Colby-Monterey Jack cheese can be used instead of the Cheddar cheese.
Nutrition
Calories240(Calories from Fat120),Total Fat13g(Saturated Fat4g,Trans Fat0g),Cholesterol20mgSodium400mgTotal Carbohydrate25g(Dietary Fiber3g Sugars2g),Protein6g;% Daily Value*:Vitamin A10%;Vitamin C20%;Calcium8%;Iron10%; Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.