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Layered Ranch Taco Dip

Layered Ranch Taco Dip
  • Prep 20 min
  • Total 20 min
  • Servings 16
Your guests will dig into this festive dip, with creamy ranch dressing flavors blending with shredded cheese, olives, and other traditional taco ingredients.
Updated November 22, 2010

Ingredients

  • 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

Steps

  • 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.

  • Monterey Jack or Colby-Monterey Jack cheese can be used instead of the Cheddar cheese.

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
400mg
16%
Potassium
190mg
6%
Total Carbohydrate
25g
8%
Dietary Fiber
3g
11%
Sugars
2g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
10%
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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