Mexican Seven-Layer Dip
This perennial party favorite recipe boasts luscious guacamole, a layer of hearty beans, and cheese.
Prep Time:
15 mins
Total Time:
4 hrs 15 mins
Servings:
Makes 16 appetizer servings
Ingredients
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1 9-ounce can bean dip
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1/4 cup picante or taco sauce
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1 8-ounce container refrigerated guacamole
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1 8-ounce carton dairy sour cream
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1 cup shredded cheddar or taco cheese (4 ounces)
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1/4 cup sliced green onion (2)
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2 tablespoons sliced pitted ripe olives
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2/3 cup chopped, seeded tomato (1 medium)
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8 cups tortilla chips or crackers
Directions
1.
Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 1/4 inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
2.
Before serving, sprinkle with chopped tomato. Serve with tortilla chips.
3.
Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips)
Nutrition information
Calories 174, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 14 mg, Sodium 265 mg, Carbohydrate 14 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 10%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Southwestern Layered Bean Dip
Plenty of black beans, salsa and chopped fresh vegetables mean a healthy amount of dietary fiber in this Tex-Mex layered dip. We use reduced-fat sour cream along with full-fat (and full-flavored) cheese to make the dip lighter without compromising great taste. Be sure to have lots of baked tortilla chips on hand when you serve it.
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