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Layered Ranch Taco Dip

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  • Prep 20 min
  • Total 20 min
  • Servings 16
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Your guests will dig into this festive dip, with creamy ranch dressing flavours blending with shredded cheese, olives, and other traditional taco ingredients.
Created Aug 20, 2014
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Ingredients

  • 1 can (14 oz/398 mL) Old El Paso* Refried Beans
  • 1 cup (250 mL) sour cream
  • 1/2 package (25 g) ranch dressing mix
  • 2 small tomatoes, seeded, finely chopped
  • 1/2 cup (125 mL) sliced ripe olives, drained
  • 6 medium green onions, sliced
  • 1/2 medium red bell pepper, chopped
  • 1 cup (250 mL) shredded Cheddar cheese
  • Tortilla chips for dipping

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.

Expert Tips

  • Tip 1
    Substitution : Monterey Jack or Colby-Monterey Jack cheese can be used instead of the Cheddar cheese.

Nutrition Information

240 Calories, 13g Total Fat, 6g Protein, 25g Total Carbs, 2g Sugars

Nutrition Facts

Serving Size: 16 Servings (1/4 Cup Dip Each)
Calories
240
Total Fat
13g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
20mg
Sodium
400mg
Total Carbs
25g
Dietary Fiber
3g
Sugars
2g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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