Mexican Seven-Layer Dip

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Published on Midwest Living (http://www.midwestliving.com)

Mexican Seven-Layer Dip

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Makes: 16 servings
Prep 15 mins
Chill 4 hrs to 24 hrs

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

Directions

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).

Nutrition Facts

(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

Source URL (retrieved on May 21, 2013): http://www.midwestliving.com/recipe/appetizers-snacks/mexican-seven-layer-dip/

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