Mexican Seven-Layer Dip

This perennial party favorite recipe boasts luscious guacamole, a layer of hearty beans, and cheese.

Mexican Seven-Layer Dip
SERVINGS
16
SERVING SIZE
1/4 cup dip and 1/2 cup chips
YIELD
16 appetizer servings
PREP TIME
15 mins
Ingredients
  • 1 9 ounce can bean dip
  • 1/4 cup picante or taco sauce
  • 1 8 ounce container refrigerated guacamole
  • 1 8 ounce carton dairy sour cream
  • 1 cup shredded cheddar or taco cheese (4 ounces)
  • 1/4 cup sliced green onion (2)
  • 2 tablespoons sliced pitted ripe olives
  • 2/3 cup chopped, seeded tomato (1 medium)
  • 8 cups tortilla chips or crackers
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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 14 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. Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips).

nutrition information

Per Serving: cal. (kcal) 174, Fat, total (g) 11, chol. (mg) 14, sat. fat (g) 4, carb. (g) 14, fiber (g) 2, pro. (g) 5, vit. A (IU) 340, vit. C (mg) 2, sodium (mg) 265, calcium (mg) 101, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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