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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 92.7
  • Total Fat: 6.1 g
  • Cholesterol: 6.7 mg
  • Sodium: 213.2 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.5 g

View full nutritional breakdown of Taco Dip calories by ingredient
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Taco Dip

Submitted by: FRENCHIFAL

Introduction

My first and failed attempt to make a seven-layer dip resulted in this four-layer masterpiece! My first and failed attempt to make a seven-layer dip resulted in this four-layer masterpiece!
Number of Servings: 15

Ingredients

    1 can black beans, drained and rinsed
    1 28-oz can tomatoes
    1 jalapeno, finely chopped
    1 serrano pepper, finely chopped
    1/2 cup onion, finely chopped
    1 clove garlic, minced
    Juice from 1/2 lime
    4 Tbsp fresh cilantro, finely chopped
    1 cup shredded cheddar or Taco cheese
    2 avocados

Directions

1. Put tomatoes, onion, garlic, peppers, lime juice, and cilantro in small mixing bowl. Stir together, add minimal amounts of pepper to taste.

2. Cut open avocados, transfer fruit to a small bowl. Mash with a fork, mixing until smooth.

3. In a small casserole dish or bowl, layer rinsed black beans, then salsa, then avocado, then cheese. You can serve immediately, but is better after being refrigerated for at least 1 hour.

Number of Servings: 15

Recipe submitted by SparkPeople user FRENCHIFAL.






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