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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mexican Seven-Layer Dip

Makes: 16 servings
Serving size: 1/4cup
Prep 20 mins Chill 4 hrs to 24 hrs
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 (g) 20,
  • Cobalamin (Vit. B12) (g) 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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