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Mexican Eight-Layer Dip
Ingredients
-
2
- 3
cups shredded lettuce
-
1
9 ounce can bean dip
-
1/4
cup picante or taco sauce
-
1
8 ounce carton dairy sour cream
-
1
6 ounce container frozen avocado dip, thawed
-
1
cup shredded cheddar or Monterey Jack cheese (4 ounces)
-
1/4
cup sliced green onions (2)
-
2
tablespoons sliced or chopped pitted ripe olives
-
2/3
cup chopped, seeded tomato (1 medium)
-
Tortilla chips or crackers
Directions
1. On a platter arrange lettuce, leaving a 2-inch open rim at edge of platter. Combine bean dip and picante sauce. Spread bean mixture over lettuce, making a layer 1/4 inch thick. Next layer sour cream and avocado dip. Top with cheese, onions, and olives. Cover and chill 4 to 24 hours.
2. Before serving, sprinkle with chopped tomato. Arrange the chips or crackers on the platter around spread. Makes 16 appetizer servings.
Nutrition Facts
(Mexican Eight-Layer Dip)
- Servings Per Recipe 16,
- Calories 102,
- Protein (gm) 4,
- Carbohydrate (gm) 5,
- Fat, total (gm) 8,
- Cholesterol (mg) 14,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 82,
- Vitamin C (mg) 4,
- Sodium (mg) 186,
- Calcium (DV %) 61,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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