This recipe has seen sporadic changes throughout the years, but overall it has remained the same great dish. If you’d like more color, add red bell pepper!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (11.5 ounce) can condensed bean with bacon soup
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
- 1 tablespoon minced onion
- 1 tablespoon taco seasoning mix
Instructions
- Stir soup, sour cream, Cheddar cheese, onion, and taco seasoning together in a microwave-safe bowl. Microwave on high until hot, 3 to 5 minutes. Stir and microwave again until cheese melts and mixture is bubbling, 3 to 5 minutes more.
Nutrition Facts
| Calories | 170 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 481 mg |
| Sugars | 0 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!! The first time I made it, I did exactly what the recipe called for except I used pinto beans because I did not have the soup. It came out pretty thin but still tasted great! The second time and )the best time that I made this dip….I just drained one can of pinto beans and one can of dark kidney beans. Also, I used only half a cup of sour cream. The second time was so delicious!! I could not find anyone that did not like it. The one I made changes to I forgot to mention one important thing… ***I used bacon bits in the beans for the flavor I was missing since I did not have The soup mentioned in the original recipe. If you prefer a thicker bean dip like I do, use two cans of beans that you strain very well. So incredibly Yummy!!!!
Less sour cream, more cheese.
My boyfriend and I love this dip. You will absolutely want to give it a try.
I blend the beans.