Tex Mex Dip
From: Family CircleThis 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: 15 mins
Total: 15 mins
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Ingredients
3 medium-size ripe avocados
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 container (8 ounces) regular or reduced-fat sour cream
1/2 cup mayonnaise OR: salad dressing
1 package (mixes range from 1/4 to 1-1/8 ounces) taco seasoning mix
2 cans (10-1/2 ounces each) plain or jalapeno-flavored bean dip
1 cup finely chopped, trimmed green onion (about 1 bunch)
3 medium-size tomatoes, cored, seeded and diced (2 cups)
1 can (6 ounces) pitted ripe olives, drained and coarsely chopped
1 package (8 ounces) shredded sharp Cheddar cheese
1 large round tortilla chips
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
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