Recipe finder
Mexican Seven-Layer Dip
- 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