ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fiesta Dip

Yield 18 to 20 appetizer servings


  • 1 (10 1/2-ounce) package corn chips, crushed
  • 1/4 cup butter or margarine, melted
  • 2 (16-ounce) cans refried beans
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 1 (6-ounce) container frozen avocado dip, thawed
  • 1 (8-ounce) container sour cream
  • 3 (2 1/4-ounce) cans sliced ripe olives
  • 2 medium tomatoes, seeded and chopped
  • 2 (4.5-ounce) cans chopped green chiles, drained
  • 1 (8-ounce) package Monterey Jack cheese with peppers, shredded
  • Garnish: fresh cilantro sprigs

How to Make It

  1. Combine crushed corn chips and butter; press onto bottom and 1 inch up sides of a lightly greased 9-inch springform pan.

  2. Bake at 350° for 10 minutes. Cool on a wire rack.

  3. Combine refried beans and taco seasoning mix, stirring well; spread over prepared crust. Layer avocado dip and next 5 ingredients over refried bean mixture; cover and chill 8 hours.

  4. Place on a serving plate, and remove sides of springform pan; garnish, if desired. Serve with large corn chips.