Layered Ranch Taco Dip

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.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

16

servings

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
  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.
Makes 16 servings (1/4 cup dip and 1 oz chips each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Monterey Jack or Colby-Monterey Jack cheese can be used instead of the Cheddar cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 400mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 3g,
    • Sugars 2g),
  • Protein 6g;
Percent Daily Value*:
    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.