Mexican Seven-Layer Dip

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

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28 users rated this recipe an average rating of 3.5
  • Makes: 16 servings
  • Serving Size: 1/4 cup dip and 1/2 cup chips
  • Yields: 16 appetizer servings
  • Prep: 15 mins
  • Chill: 4 hrs to 24 hrs
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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)
    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
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