Ingredients
Scale
- 2 cans (14 oz each) refried beans
- 1 jar (16 oz) chunky salsa
- 2 blocks (8 oz each) cream cheese
- 1 container (16 oz) sour cream
- 1 packet (1 oz) taco seasoning
- 1 container (16 oz) guacamole
- 2 cups shredded colby jack cheese
- 6 roma tomatoes, diced
- 1 red bell pepper, diced
- 1 cup crushed blue corn tortilla chips
Instructions
- In a medium bowl, mix refried beans with half a cup of salsa and spread in a 13×9-inch dish.
- Using an electric mixer, blend cream cheese with taco seasoning and remaining sour cream until smooth. Spread over the bean layer.
- Top with guacamole followed by the rest of the salsa.
- Add sliced green onions and black olives before layering shredded colby jack cheese on top.
- Spread the remaining sour cream over everything and outline with a knife.
- Arrange tomato mixture and shredded monterey jack cheese in stripes for decoration.
- Cut stars from monterey jack cheese and place them on top.
- Chill for at least 2–4 hours before serving with blue corn tortilla chips.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Appetizers
- Method: No cooking required
- Cuisine: Mexican
Nutrition
- Serving Size: 1/10 of the dip (~200g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 45mg