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Mexican Seven-Layer Dip
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 14 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,
- Fat, total (g) 11,
- chol. (mg) 14,
- sat. fat (g) 4,
- carb. (g) 14,
- fiber (g) 2,
- pro. (g) 5,
- vit. A (IU) 340,
- vit. C (mg) 2,
- sodium (mg) 265,
- calcium (mg) 101,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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