Rhoda’s Recipes – Layered Taco Dip

Years ago, I attended my brother’s 50th birthday party. Several of his friends helped by bringing their favorite appetizers to the party and one of those soon became one of my favorites as well.

For many years I belonged to the Simpsonville Pioneers Square Dance Club and often brought the following recipe for Taco Dip for the refreshments break. It was always a big hit with the dancers and especially with the club’s caller, Gene Spence. I rarely had any “leftovers” to bring home by the end of the dance!


2 cans bean dip
1 pint sour cream
Iceberg lettuce (close to a half a head of lettuce sliced, then cut into smaller pieces)
Approximately 8 ounces Colby/Jack cheese shredded
1 chopped tomato
1 small can sliced black olives, well drained
Chips for dipping. Fritos Scoopers work well

Spread the bean dip over the bottom of a pizza pan or any pan close to the same surface area. Spread the sour cream over the bean dip. Cover with shredded lettuce. Sprinkle the cheese next followed by the tomato and then the olives. (Use your own judgement as to how much of each of the toppers you want to use).

Next Month: Ritz Chicken

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