Taco Scoopers

Serve corn chips with this cheesy dip made using beans - ready in 20 minutes. Perfect if you love Mexican cuisine.

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  • prep time 20 min
  • total time 20 min
  • ingredients 6
  • servings 2
 

Ingredients

1/2
cup bean dip (from a can)
1/4
cup chive and onion sour cream
1/4
cup chopped ripe olives
1/4
of a medium tomato
1/4
cup shredded Mexican cheese blend (1 ounce)
2
cups (2 ounces) large corn chips

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spoon half of the bean dip into each of two 1-cup sealable plastic containers; smooth tops with back of spoon. Layer each evenly with half of the sour cream, olives, tomatoes and cheese. Seal tightly.
  • 2 Divide chips evenly into 2 sandwich-size resealable food storage plastic bags. Keep lunch cool until serving time.
  • 3 To eat, scoop up dip with chips.
  • 1 Spoon half of the bean dip into each of two 1-cup sealable plastic containers; smooth tops with back of spoon. Layer each evenly with half of the sour cream, olives, tomatoes and cheese. Seal tightly.
  • 2 Divide chips evenly into 2 sandwich-size resealable food storage plastic bags. Keep lunch cool until serving time.
  • 3 To eat, scoop up dip with chips.

EXPERT TIPS

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Expert Tips

Instead of putting the dip in the small bowls, try layering it on a serving plate. You could get really fancy and add some shredded lettuce after the sour cream and before the olives.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
8g,
8%
Trans Fat
1/2g
1/2%
),
Cholesterol
35mg
35%;
Sodium
820mg
820%;
Total Carbohydrate
26g
26%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
15%;
Calcium
15%;
Iron
15%;
Exchanges:
2 Starch; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.