It’s delicious, filling, simple…..and pretty. What’s not to love about this dip? Serve with homemade tortilla chips or your favorite store bought brand {here’s mine!}. I love how this trifle bowl displays all the different layers and colors! This recipe makes enough for a crowd and is excellent to bring to potlucks and get togethers!
Don’t have a trifle? You certainly can use a 9×13 pan! Don’t be intimidated by the cost of a trifle bowl- I’ve seen them at Marcs, Big lots…and this one, from JCPenney outlet {$9).
*Naturally Gluten Free!
Mexican Dip Trifle {For a Crowd}
Prep time:
Total time:
Serves: 15
Ingredients
- 1 32 oz can of refried beans
- 1 1/2 pack of taco seasoning
- 1 16 oz carton sour cream
- 3 roma tomatoes diced
- 2 green onions chopped
- 2 1/2 cups of freshly shredded cheddar cheese
- 6 oz can black olives sliced
Instructions
- Beat refried beans with a mixer -pour to the bottom of trifle bowl.
- Beat sour cream with taco seasoning-add onto beans.
- Shred cheddar cheese and add to the top of sour cream mixture.
- Sprinkle diced tomatoes, onions, and black olives on top. Cover and refrigerate until ready to serve.
- Serve with tortilla chips!
Looks delicious. Thanks for letting me know where to get a trifle. They make any dish look beautiful and fun.
Love this dip! I made a similar variation for our family’s “Feliz Navidad” dinner a couple years ago. I layered it in my cake stand’s lid (turned upsidedown). It was so lovely, and so tasty! Need to make it again soon!
God bless you this new year, Janelle. Thank you for staying committed to God and to women. You always encourage my heart to serve my family to the best of my ability, especially in the kitchen :o)
Thank you so much Megan!!!!! What an encouragement!
I love your blog and have nominated you for Blog of the Year Award 2012. If you choose to participate you can view the details here, http://barbellsandbuttercream.com/2013/01/03/blog-of-the-year-award-2-stars/