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Mexican Seven-Layer Dip

Rated :  Not yet rated
Prep: 15 minutes
Chill: 4 to 24 hours
 
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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 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.

3. Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips)

Nutrition Facts

  • Calories 174,
  • Total Fat (g) 11,
  • Saturated Fat (g) 4,
  • Cholesterol (mg) 14,
  • Sodium (mg) 265,
  • Carbohydrate (g) 14,
  • Fiber (g) 2,
  • Protein (g) 5,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 4,
  • Calcium (DV%) 10,
  • Iron (DV%) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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