Updated September 20, 2016
can (16 oz) Old El Paso™ refried beans
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
container (8 oz) sour cream
can (4.5 oz) Old El Paso™ chopped green chiles, drained
cups Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
cup shredded Cheddar or Colby-Monterey Jack cheese blend (4 oz)
tablespoons sliced ripe olives
In small bowl, mix refried beans and 2 tablespoons taco seasoning mix. Spread about 3 tablespoons mixture in bottom of each of ten 4-oz or 6-oz mason jars.
Mix sour cream and green chiles; divide evenly among cups (about 2 tablespoons per cup). Top each with about 2 tablespoons each guacamole and salsa, slightly less than 1 tablespoon each cheese and lettuce, and a few olive slices.
- This dip is delicious with veggies dipped in it as well; try celery, carrots, jicama, etc.
- You can also use ten 4- to 6-oz custard cups, 6-oz or 9-oz clear plastic cups in place of the mason jars.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.