Easy Taco Bean Dip in a bowl surrounded by nacho chips.
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Recipe by Mimi Council

Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.

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Taco Bean Dip

This Easy Taco Bean Dip uses Organic Valley Three Cheese Mexican along with Organic Valley Sour Cream to create a six-layer dip that will be a huge hit at your super party! If you don’t feel like making the pico, then just use your favorite salsa instead!

6-8 servings
One and a half red tomatoes.
1 cup organic diced tomatoes
One and a half red tomatoes.
1 cup organic chopped cilantro
Yellow Onions
⅓ cup organic diced white onion
Yellow Onions
¼ cup organic chopped jalapeños
A head of garlic with a clove on the side.
1 teaspoon organic minced garlic
A head of garlic with a clove on the side.
8 ounces organic refried beans
1 cup Organic Valley Sour Cream
1 ½ teaspoons organic taco seasoning
1 organic avocado, diced
¼ cup Organic Valley Shredded Three Cheese Mexican
Black Olives
¼ cup organic black olives, chopped
Black Olives


In a small bowl, make the pico by mixing together the tomatoes, cilantro, onion and jalapeños.
In a serving dish, add the beans and spread into an even layer.
In a small bowl, mix together the sour cream and taco seasoning.
Add the sour cream on top of the beans and spread evenly.
Top with the pico, avocado, shredded cheese (as much or little as you’d like) and black olives.
Serve with tortilla chips.
Store in an airtight container in the fridge for up to three days.
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