Tex Mex Dip
Recipe from
Family Circle
This ever-popular appetizer is known by many names, such as seven-layer spread. Whatever you call it, it's always a hit.
Servings:
Makes 24 appetizers.
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
-
3 medium-sizeripe avocadossee savings
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2 tablespoonsfresh lemon juicesee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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1container (8 ounces) regular or reduced-fat sour creamsee savings
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1/2 cupmayonnaise OR: salad dressingsee savings
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1 package(mixes range from 1/4 to 1-1/8 ounces) taco seasoning mixsee savings
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2 cans(10-1/2 ounces each) plain or jalapeno-flavored bean dipsee savings
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1 cupfinely chopped, trimmed green onion (about 1 bunch)see savings
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3 medium-sizetomatoes, cored, seeded and diced (2 cups)see savings
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1 can(6 ounces) pitted ripe olives, drained and coarsely choppedsee savings
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1 package(8 ounces) shredded sharp Cheddar cheesesee savings
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1 largeround tortilla chipssee savings
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Directions
1.
Halve, pit and peel avocados. Mash avocados with fork in medium-size bowl with lemon juice, salt and pepper until well blended.
2.
Stir together the sour cream, mayonnaise and taco seasoning in a small bowl until well blended.
3.
To assemble: Spread the bean dip over a large shallow serving platter. Top with the seasoned avocado mixture, spreading to the edge but leaving a little of the bean dip showing around the edge. Spread the sour cream mixture in an even layer over the avocado mixture. Sprinkle evenly with the chopped green onion, then the tomato and the olives. Sprinkle the whole top evenly with the shredded Cheddar cheese.
4.
Serve the dip chilled or at room temperature with a bowl of the tortilla chips on the side for scooping. Makes 24 appetizers.
Nutrition information
Per serving: Calories 181, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 17 mg, Sodium 515 mg, Carbohydrate 9 g, Fiber 3 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet.
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