I made this dip for my show last week and found that it was too salty even though I used "reduced sodium taco mix". These are the changes I made: Since I used the 16 oz. can of refried beans, I doubled the amount of cream cheese to 2 (8oz. packages) and added another 1/4 cup of sour cream. I added a teaspoon of dried parsley for color and a touch of sweetness. This worksed well to cut the salty taste of the cream cheese mixture from the taco mix. The guests at the show raved about the dip so I considered this a successful revision. I hope this helps other consultants who found the dip to be too salty.