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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I'm not a fan of sour cream unless it's mixed with stuff, so this layered taco dip is perfect for me!! I would always dig around under the sour cream layer in the past, but now I get to enjoy it! Ingredients:
1 (16 ounce) can fat-free refried beans |
1 (1 1/4 ounce) packet taco seasoning |
4 ounces fat free cream cheese, softened |
8 ounces reduced-fat sour cream |
2 avocados (mixed with fresh lime juice, diced onion and tomato, pepper, and garlic salt) |
8 ounces chunky salsa |
2 cups 2% cheddar cheese, shredded |
1 large tomato, chopped |
1/2 bunch green onion, chopped |
1 (6 ounce) can black olives, sliced |
Directions:
1. Spread the refried beans in the bottom of a 9x13-inch casserole dish.
2. In a medium bowl, mix together the taco seasoning, sour cream, and cream cheese.
3. Spread the sour cream mixture over the refried beans, followed by the fresh guacamole, and then the salsa.
4. Sprinkle with cheese.
5. Top with tomatoes, green onions, and olives.
6. Refrigerate until ready to serve.
7. Serve cold with tortilla chips.
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