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Mexican Seven-Layer Dip
- Makes: 16 servings
4 hrs to 24 hrs
This perennial party favorite recipe boasts luscious guacamole, a layer of hearty beans, and cheese.
picante or taco sauce
dairy sour cream
shredded cheddar or taco cheese (4 ounces)
sliced green onion (2)
sliced pitted ripe olives
chopped, seeded tomato (1 medium)
tortilla chips or crackers
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.
Before serving, sprinkle with chopped tomato. Serve with tortilla chips. Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips).
(Mexican Seven-Layer Dip)
Servings Per Recipe 16, cal. (kcal) 174, pro. (g) 5, carb. (g) 14, chol. (mg) 14, vit. C (mg) 2, Fat, total (g) 11, iron (mg) 1, vit. A (IU) 340, sodium (mg) 265, calcium (mg) 101, fiber (g) 2, sat. fat (g) 4