Photo: Anna Pelzer
Yummy Taco Salad Dip
9 ingredients
20 min
7 cups
openrecipes
"This is always a hit at any party! My friends and family beg me to make it every time! Use tortilla chips to scoop up the flavorful layers. The dip may be served immediately, but tastes best when chilled 1 hour."
Estimated Nutrition (whole recipe, rough)
535
Calories
30g
Protein
33g
Fat
38g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Bean | not in our table | 0 |
| Taco | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (16 ounce) can refried beans
- 2 avocados, peeled and pitted
- 1 teaspoon lemon juice
- 1 (16 ounce) container sour cream
- 1 (1.25 ounce) package taco seasoning mix
- 2 tomatoes, diced
- 1 (2.25 ounce) can sliced black olives, drained
- 1 bunch green onions, chopped
- 1 (16 ounce) package Cheddar cheese, shredded
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes