Mexican Seven-Layer Dip
Recipe from
Better Homes and Gardens
This perennial party favorite recipe boasts luscious guacamole, a layer of hearty beans, and cheese.
Servings:
Makes 16 appetizer servings
Prep Time:
15 mins
Total Time:
4 hrs 15 mins
Ingredients
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1 9-ounce canbean dipsee savings
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1/4 cuppicante or taco saucesee savings
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1 8-ounce containerrefrigerated guacamolesee savings
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1 8-ounce cartondairy sour creamsee savings
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1 cupshredded cheddar or taco cheese (4 ounces)see savings
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1/4 cupsliced green onion (2)see savings
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2 tablespoonssliced pitted ripe olivessee savings
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2/3 cupchopped, seeded tomato (1 medium)see savings
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8 cupstortilla chips or crackerssee savings
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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
Per serving: 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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