Divas Can Cook · by Monique Kilgore @DivasCanCook★ 4.6 (5)
Easy, No-Cook Taco Dip
NUTRITION · PER SERVING15M COOK
CAL 19%·PRO 20%
CARBS 25G27% OF CAL
8G FIBER12G OTHER4G TOTAL SUGAR
FAT 30G70% OF CAL
10G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered dip made from refried beans, cream cheese, tomato, avocado, and cheese. No cooking required; topped with cilantro, olives, and green onions.
startermexicanbeans⚙️ food processorgluten freevegetarian
View the full recipe on Divas Can Cook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 15.4 oz can refried beans (I used Amy's Organic)
- 2 oz. cream cheese (room temperature)
- 10 oz. can Rotel tomatoes (cilantro lime flavor, drained)
- 3 1/2 teaspoons chili powder
- 1 tablespoon garlic powder
- 2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1 1/2 tablespoons cilantro (chopped & divided)
- 1 lime (divided)
- 4 avocados
- 1/2 teaspoon garlic (minced)
- 16 oz sour cream
- 1 cup cheese (shredded ( I used a mixture of smoked gouda, Colby jack, and sharp cheddar))
- 1 cup tomatoes (diced)
- 3/4 cup black olives (sliced)
- 2 green onions (diced)
- Corn tortilla chips
At a glance
PER SERVING · TIME 15M
CAL 19%·PRO 20%
CARBS 25G27% OF CAL
8G FIBER12G OTHER4G TOTAL SUGAR
FAT 30G70% OF CAL
10G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 478mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 740mg
- Calcium
- 176mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 478MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.