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Taco Dip
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Description
This dip was popular for work potlucks. Nurses would eat it before the 10 a.m. break while caring for the patients. It would be a steady stream of women going back to have ‘just one chip’ while working. It’s amazing the carpet wasn’t worn through!
Ingredients
- 3 cans Refried Beans (16 Oz. Cans)
- 1 container Sour Cream (16 Oz)
- 1 envelope Dry Taco Seasoning
- ½ cups Pace Picante Sauce (add More To Taste)
- 1 whole Tomato, Diced
- 1 head Lettuce, Shredded, Or Buy It Bagged And Shredded (You Don't Use It All; Just Layer It On The Dip To Your Preference)
- ¼ cups Diced Onion, More Or Less To Taste
- 1 can Sliced Black Olives 2.25 Oz. Can
- 1 package Shredded Cheese (I Use Cheddar But Feel Free To Use Your Favorite; I Get An 8 Oz. Bag And Use What I Feel Looks Good)
- 1 bag Family Size Plain Doritos Chips (Flavored Chips Compete With The Flavors In The Dip)
Preparation
1. Dip is made in a 9×13 pan. Spread all 3 cans of refried beans in the bottom of the pan.
2. Mix the package of taco seasoning, mix with the sour cream. Spread over the beans.
3. Spread Pace picante sauce over the taco seasoning in the pan.
4. Now add lettuce, tomato, onions, olives on top of the dip. Add cheese last. Refrigerate until ready to serve. Serve with plain chips.
Makes enough for a crowd.
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Karly Campbell on 10.30.2009
This sounds amazing!