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Ingredients
- 1 (16 ounce) sour cream
- 2 envelopes taco seasoning mix
- 1 cup shredded iceberg lettuce
- 1 cup shredded cheddar cheese
- 1 small can sliced black olives
- 2 plum tomatoes
- 1 bag tortilla chips
Directions
- Wash tomatoes and dry.
- Put sour cream in small mixing bowl, add taco seasoning, and mix until thoroughly blended.
- Put mixture in bottom of 9 x 13 dish and even out using the back of a spoon or a spatula.
- Spread lettuce over top of sour cream mixture.
- Evenly distribute cheese over lettuce.
- Open and drain olives. Scatter over cheese.
- Dice the plum tomatoes and scatter over olives.
- Cover taco dip with plastic wrap and refrigerate for 1 hour.
- Place chips in a serving bowl and serve with dip
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 10 servings | |
| Calories 510 | |
| Calories from Fat 477 | 94% |
| Total Fat 53.26g | 67% |
| Saturated Fat 13.21g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 681mg | 28% |
| Potassium 149mg | 4% |
| Total Carbs 6.7g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.82g | 3% |
| Protein 4.05g | 6% |
