Layered Ranch Taco Dip

Prep:  20 Minutes
Total Time:  20 Minutes
Servings:  16

Ingredient List

  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 container (8 oz) sour cream
  • 1 package (0.4 oz) ranch dressing mix (buttermilk recipe)
  • 2 small tomatoes, seeded, finely chopped
  • 1/2 cup sliced ripe olives, drained
  • 6 medium green onions, sliced (6 tablespoons)
  • 1/2 medium red bell pepper, chopped
  • 1 cup shredded Cheddar cheese (4 oz)
  • 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

  • 1/4 Cup Dip and 1 Ounce Chips Calories 240 (Calories from Fat 120);  Total Fat 13g (Saturated Fat 4g ,Trans Fat 0g);  Cholesterol 20mg;  Sodium 400mg;  Potassium 190mg;  Total Carbohydrate 25g (Dietary Fiber 3g ,Sugars 2g);  Protein 6g
  • % Daily Value: Vitamin A 10%;  Vitamin C 20%;  Calcium 8%;  Iron 10%
  • Exchanges: 1 1/2 Starch;  2 1/2 Fat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet