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No one can resist the siren's song of the Taco Dip. This recipe is from Tonya Boyd; learn all about her on page 52.

  • 1 16-oz. pkg. regular or lower fat cream cheese, softened
  • 1 15 oz. can refried beans
  • 2 Cups chopped lettuce
  • 2 chopped medium to large tomatoes
  • 4 chopped green onions
  • 1 4-6 oz. can sliced black olives, drained
  • 1-2 Cups shredded cheddar cheese
  • 1/2 lb. taco-seasoned ground beef, optional
  • 1/2 Cup sour cream, optional
  • tortilla chips

Combine the cream cheese and TACO SEASONING and mix until creamy. Heat refried beans over low heat until spreadable, mixing in ARIZONA DREAMING. Spread the refried beans on a serving platter. If you want to include meat, mix it with the refried beans for the bottom layer. Top with the cream cheese mixture. Sprinkle evenly with lettuce, tomatoes, green onions, olives, shredded cheese and any additional toppings you desire. Stand back and watch it disappear.

Prep. time: 20 minutes
Cooking time: 5 minutes
Serves: 10-12 (if you're lucky)

Nutritional Information:
Servings 12; Serving Size 3/4 cup (129g); Calories 190; Calories from fat 110; Total fat 13g; Cholesterol 45mg; Sodium 840mg; Carbohydrate 13g; Dietary Fiber 3g; Protein 8g.

Taco Seasoning 2.9 oz. 1/2 cup jar
Arizona Dreaming .9 oz. 1/4 cup jar

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