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Mexican Seven-Layer Dip

Makes: 16 servings
Serving size: 1/4cup dip and 1/2 cup chips Yield: 16 appetizer servings
Prep 15 mins Chill 4 hrs to 24 hrs
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)
  • Servings Per Recipe 16,
  • cal. (kcal) 174,
  • Fat, total (g) 11,
  • chol. (mg) 14,
  • sat. fat (g) 4,
  • carb. (g) 14,
  • fiber (g) 2,
  • pro. (g) 5,
  • vit. A (IU) 340,
  • vit. C (mg) 2,
  • sodium (mg) 265,
  • calcium (mg) 101,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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