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    You are in: Home / Mexican / Mexican Taco Dip Recipe
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    Mexican Taco Dip

    Mexican Taco Dip. Photo by diner524

    1/2 Photos of Mexican Taco Dip

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    *Parsley*'s Note:

    Creamy and a bit spicy. Great for picnics/potlucks/parties.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In an 8" or 9" pie plate, spread refried beans to cover bottom.
    2. 2
      In a small mixing bowl, beat together cream cheese, sour cream, 2 tsp cilantro, taco seasoning, and chopped black olives. Pour and spread this mixture evenly over refried beans.
    3. 3
      Next, pour on the salsa. Sprinkle with lettuce, then cheese, then 2tsp cilantro.
    4. 4
      Serve with tortilla chips.

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    Ratings & Reviews:

    • on August 20, 2009

      55

      I mixed this up in less than 10 minutes!! It was sooo good. I could see myself sitting down and eating it all myself! Great quick recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2009

      45

      This was a very quick, easy and delicious dip, which uses ingredients that I usually have on hand. Thanks for sharing your recipe with us!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2007

      55

      Great taco dip!!! So easy to make and it tastes great!! Thanks for posting Parsley!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Mexican Taco Dip

    Serving Size: 1 (1204 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 708.3
     
    Calories from Fat 525
    74%
    Total Fat 58.4 g
    89%
    Saturated Fat 35.2 g
    176%
    Cholesterol 163.1 mg
    54%
    Sodium 1456.4 mg
    60%
    Total Carbohydrate 25.9 g
    8%
    Dietary Fiber 6.6 g
    26%
    Sugars 3.4 g
    13%
    Protein 23.8 g
    47%

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