This dip is so yummy; we devoured it at ER's birthday party last month! For the longest time I didn't want to know how it was made. My friend Margaret had told me it was so easy to make and I was afraid I'd have no self control if I whip it up at any time.
Well, it IS as easy as she promised! I try to wait for special occassions or get togethers to make it. Leftovers, if there are any, taste good rolled up into a burritto. Here's some I made recently, when I had a hankering for it! See I told you it's hard not to make just any ol' time!
1 can of refried beans, we use no fat vegetarian
1 container of sour cream, low-fat
1 envelope of taco seasoning, use approximately 2 tablespoons
Mix refried beans with taco seasoning, about 2 tablespoons or to taste. Layer on the bottom of a pie pan. Spread sour cream on top of bean mixture. Top with shredded cheese and olives if desired. Chill for at least an hour in refrigerator and serve with taco chips and salsa.
Note: As you can see from my picture, I'm not a fan of olives. I once tried adding tomatoes and green onion to up the veggie quota. Have to admit, I like the basic version best. It's so creamy and good just like that! It's a good recipe to use lower fat ingredients, you really don't notice the substitution because all the flavors combine so well. And then, you don't feel as bad when you and your husband find yourselves late night snacking on it!
Shared At: Tasty Tuesday at Balancing Bedlam & Beauty, Tempt My Tummy Tuesday at Blessed with Grace, and Tuesdays at the Table at All the Small Stuff