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Mexican Seven-Layer Dip
Ingredients
- 1 16 ounce can refried beans
- 1/2 cup salsa
- 1/2 14 ounce package refrigerated guacamole
- 1 8 ounce carton sour cream
- 1 cup shredded cheddar or taco cheese (4 ounces)
- 1/4 cup sliced pitted ripe olives
- 1/4 cup sliced green onions (2)
- 1 cup chopped seeded tomatoes (2 medium)
- 8 cups tortilla chips or crackers
Directions
1. In a medium bowl combine refried beans and salsa. Spread bean mixture onto a 12-inch serving platter or into a 2-quart rectangular baking dish. Carefully spread guacamole and sour cream over bean mixture. Top with cheese, olives, and green onions. Cover and chill for 4 to 24 hours.
2. Before serving, sprinkle with tomatoes. Serve with tortilla chips.
Nutrition Facts
(Mexican Seven-Layer Dip)
- Servings Per Recipe 16,
- cal. (kcal) 179,
- Fat, total (g) 11,
- chol. (mg) 15,
- sat. fat (g) 4,
- carb. (g) 16,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 1,
- pro. (g) 5,
- vit. A (IU) 389,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 340,
- Potassium (mg) 286,
- calcium (mg) 111,
- iron (mg) 1,
- Starch () 1,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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