Mexican Seven-Layer Dip
9 ounce can bean dip
cup picante or taco sauce
8 ounce container refrigerated guacamole
8 ounce carton dairy sour cream
cup shredded cheddar or taco cheese (4 ounces)
cup sliced green onion (2)
tablespoons sliced pitted ripe olives
cup chopped, seeded tomato (1 medium)
cups tortilla chips or crackers
- 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.
- 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)
- Per serving:
- 174 kcal cal.,
- 11 g fat
- (4 g sat. fat,
- 14 mg chol.,
- 265 mg sodium,
- 14 g carb.,
- 2 g fiber,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet