It's not hard to see why folks love this Layered Mexican Dip. What's not to like about loading up a tortilla chip with refried beans, VELVEETA and salsa?
What You Need
Original recipe yields 16 servings
1 can (16 oz.) TACO BELL® Refried Beans
3/4 lb. (12 oz.) VELVEETA, cut up
1/2 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
Spread beans onto bottom of 9-inch microwavable pie plate or quiche dish. Top with VELVEETA and salsa.
Microwave on HIGH 5 to 6 minutes or until VELVEETA is melted, turning dish every 2 minutes.
Serve hot with tortilla chips.
Use Your Oven
Assemble as directed in ovenproof baking dish. Bake at 350°F for 20 to 25 minutes or until heated through.
Make extra dip for later enjoyment. Cover and refrigerate leftover dip. To reheat, place dip in microwavable bowl and microwave on HIGH until heated through, stirring every 30 seconds. Dip can be spooned over hot baked potatoes or cooked pasta for an easy, cheesy sauce.
Serve dip in a bread bowl. Just, cut a lengthwise slice from top of 1-lb. round bread loaf. Remove center of loaf, leaving a 1-inch-thick shell. Fill with hot dip just before serving.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings, 2 Tbsp. each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.