Tex Dip

Leanne Rosenberger


You can always substitute lite or fat free for a more healthier dip. Also, you don't want to overload on ingredients, it's just layers. Every time I make this dip, it's always the first thing to go at parties, so I now have to use a bigger tray and start doubling up the recipe. I hope you and your friends and family enjoy it as much as mine!!

★★★★★ 1 vote
30 Min


1 can
refried beans
16 oz
sour cream
1 jar
salsa (medium or hot)
1 medium
1 onion
small, chopped
2 cans
sliced black olives, they are small cans
1 bag
finely shredded cheese. you can use any type,,but i find cheddar is the best
1 bag
i use tostitos dippers, or any tortilla chips will do


1You will need a standard size round serving tray (like a pizza tray) at least 2-3 inches deep
2Start off by spreading the can of beans on the bottom. Use the entire can.
3Then spread the sour cream on top of the beans. I don't use the entire 16 oz container, but you can use as much as you like
4Then put salsa on top of the sour cream. Again, I don't use the whole container. It just a layer
5Then add the tomato, onion, black olives, and top with the whole pack of cheese
6You will want to refrigerate at least a few hours. I make it the day before. Once you try this dip, and serve it to friends and family, they will ask you to bring it every time

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Non-Edible or Other
Regional Style: Mexican
Other Tag: Quick & Easy