Taco Dip


  • 3 (16 ounce) cans vegetarian refried beans
  • 1 (16 ounce) container sour cream
  • 1 (1.25 ounce) package taco seasoning mix
  • 1/2 cup salsa
  • 1/2 head iceberg lettuce – rinsed, dried, and chopped
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 3/4 cup chopped black olives
  • 8 ounces shredded Cheddar cheese


Place the beans in the bottom of one 9×13 inch clear glass dish.

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In a medium bowl combine the sour cream with the taco seasoning. Spread mixture over the beans. Spread the salsa over the top of the sour cream. Top the sour cream with a layer of lettuce, tomatoes, onions and olives. Sprinkle cheese over the top and serve.