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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)
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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,
- Calories 174,
- Protein (gm) 5,
- Carbohydrate (gm) 14,
- Fat, total (gm) 11,
- Cholesterol (mg) 14,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 340,
- Vitamin C (mg) 2,
- Sodium (mg) 265,
- Calcium (DV %) 101,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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