Mexican Seven-Layer Dip

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



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Servings: 16
Serving size: 1/4  cup dip and 1/2 cup chips
Yield: 16 appetizer servings
Prep Time: 15 mins
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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 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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