Mexican Seven-Layer Dip | Midwest Living
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Mexican Seven-Layer Dip

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Mexican Seven-Layer Dip

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

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This perennial party favorite recipe boasts luscious guacamole, a layer of hearty beans, and cheese.

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

  1. 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.
  2. 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

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