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.

By Betty Crocker Kitchens

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

% Daily Value

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;