Creamy Taco Dip Recipe

Summary

Difficulty LevelEasyCuisine
CourseMain Ingredient
Interest Group

Ingredients

 Cream cheese16 Ounce, softened (2 Packages, 8 Ounce Each)
 Sour cream8 Ounce (1 Cup)
 Taco sauce/Salsa8 Ounce (1 Jar)
 Ground cumin2 Teaspoon
 Canned refried beans15 Ounce (1 Can)
 Shredded lettuce1 Cup (16 tbs)
 Shredded cheddar cheese4 Ounce (1 Cup)
 Tomato1 Medium, diced
 Chopped ripe olives1⁄4 Cup (4 tbs)
 Canned chopped green chilies1⁄4 Cup (4 tbs)
 Tortilla chips30

Nutrition Facts

Serving size: Complete recipe

Calories 3345 Calories from Fat 2313

% Daily Value*

Total Fat 262 g403.4%

Saturated Fat 144.8 g723.8%

Trans Fat 0.1 g

Cholesterol 755.2 mg

Sodium 6834.4 mg284.8%

Total Carbohydrates 157 g52.5%

Dietary Fiber 34.5 g137.9%

Sugars 31.9 g

Protein 90 g180.1%

Vitamin A 585.7% Vitamin C 167.3%

Calcium 175.9% Iron 256.2%

*Based on a 2000 Calorie diet

Directions

In a mixing bowl, beat cream cheese and sour cream until smooth.
Stir in taco sauce and cumin; set aside.
Spread the refried beans over the bottom of a serving platter or 13-in.x 9-in.x 2-in.dish.
Spread cream cheese mixture over the beans, leaving about 1 in.uncovered around the edges.
Top with layers of lettuce, cheese, tomato, olives and chilies.
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