Ingredients for Beth's Taco Dip
- 1 (15 ounce) can refried beans
- 1 (16 ounce) container sour cream
- 2 ripe avocados
- 1 1/2 cups shredded cheddar cheese
- 1 cup taco sauce
- Jalapeno Sauce
- 1/2 cup sliced black olives
- 1/4 cup chopped scallions
- 1/2 cup chopped tomatoes
- 1/4 cup chopped onion
- 1 teaspoon chili powder
- Garlic Powder
- Pepper
- 1/4 cup chopped bell pepper
- 2 cloves minced garlic
- 2 tablespoons chopped jalapeños
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How to Make Beth's Taco Dip
- Preheat oven to 350°F (175°C).
- Spread 1 (15-ounce) can of refried beans evenly on the bottom of a 9x13 inch baking dish.
- In a medium bowl, mash 2 ripe avocados with 1 teaspoon chili powder, 1/4 cup finely chopped onion, 1/4 cup chopped bell pepper, and 2 cloves minced garlic.
- Spread the avocado mixture evenly over the bean layer.
- Spread 1 (16-ounce) container of sour cream over the avocado layer.
- In a large bowl, combine 1 cup of your favorite taco sauce, 1 1/2 cups shredded cheddar cheese, 2 tablespoons chopped jalapeños (or more, to taste), 1/2 cup chopped black olives, 1/4 cup chopped scallions, and 1/2 cup chopped tomatoes.
- Spread the cheese mixture evenly over the sour cream layer.
- Bake for 20 minutes, or until heated through and bubbly. Serve warm with tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
3g
Fat
23g
Carbs
1g
