Before I launch into this I have to tell you all something, this is the third time I have made this recipe for the blog. The first time was during our Eastern Oregon trip. I made the dip, but the measurements were altered because I did not have the right dish to make it in. The second time was this past weekend. I made a perfect batch for our camping trip…only to put it in the bottom of the cooler and have it fill with water. It was a complete loss. So I resolved to make this again and get it on the blog already! However, you will see in the photo below, I am just plain cursed…I forgot the cheese! Don’t fret, I added it to the top before we munched on it, but still! I cannot win with this one. So, onward!
This is one of my oldest recipes. It really isn’t a recipe at all. It is a combination of foods that are simply layered together in a typical party salad fashion. This dish was born out of my dislike for traditional seven layer salad. The one with the mayo and peas. Yuck! So in college I came up with this variation, which is actually just a taco dip. I will tell you though, I thought I was so smart!
Anyway, I still use this recipe when going to summer parties. It is quick, cheap and ingredients can easily be subbed if you don’t have something on hand. It is also plain enough to be enjoyed by even the pickiest of eaters.
Taco Dip for a Crowd.
1 can refried beans
10 oz sour cream
1/4-1/2 C taco sauce (use your favorite)
1-2 C cheddar cheese, shredded
1/2 C shredded lettuce or green cabbage
1 large tomato, seeded and diced (drain on paper towel to avoid excess water in your dip)
15 black olives, sliced
2 scallions, chopped (can sub 1/4 C red onions if you prefer) ~ optional (I don’t normally add either)
1 bag of tortilla chips
Spread beans out in a 2 quart oblong baking dish. Combine sour cream and taco sauce in a bowl. Spread over beans with a spatula. Top with cheese, lettuce, tomato, olives, and scallions. Refrigerate for 1 hour. Serve.