Easy Layered Taco Dip
Bring this Patriotic Easy Layered Taco Dip to your next summer picnic! It’s a quick and easy side dish that you don’t have to bake. Serve with tortilla chips.
Servings: 15
Calories: 171kcal
Ingredients
- 3 cups sour cream
- 3 Tablespoons taco seasoning
- 1 cup black beans washed and rinsed
- 4 cups shredded lettuce
- 2 cups shredded Mexican blend cheese
- 2 cups grape or cherry tomatoes halved
- 1/2 cup sliced olives
Instructions
- In the bottom of a 9x13 pan, spread the sour cream.
- Then sprinkle the taco seasoning and black beans on top of the sour cream.
- Spread the lettuce over top of the beans.
- Lay out the halved tomatoes in lines to form a flag.
- Put cheese between the tomato stripes, and then put the sliced olives in the top left corner to look like stars.
- Serve with tortilla chips or veggies.
- Serve as soon as possible after making this. It tends to get watery the longer it sits. It should be OK for a few hours, though.
Notes
Add ground beef or shredded chicken to the bottom of the baking dish if you'd like some meat in your dip! Be sure all of your veggies are rinsed and dried so that you don't get water sitting in the bottom of the pan.
Nutrition
Calories: 171kcal | Carbohydrates: 6g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 255mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 5.7mg | Calcium: 160mg | Iron: 0.7mg