Seven Layer Mexican Dip
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
1.5 Cans Rosarita No Fat Refried Beans4 tblsp La Victoria Taco Sauce10oz Lucerne Light Sour Cream1 pckt McCormick Taco Seasoning(30% less sodium)1 small can diced green chilis1 7oz pkg of Wholly Guacamole1/2 cup of Pace chunky salsa3 cups of thin shredded Mexican blend cheese1 can sliced olives3 medium tomatoes- diced1 bunch of green onions, thinly sliced
In large mixing bowl empty the cans of refried beans add hot sauce to taste
use electric hand mixer till well blended. Spread across the bottom of the pan should be about an 8th of an inch thick. (Leave a little bit in the bowl and do not rinse utensils or bowl before next step)
In same bowl mix sour cream, mayonnaise & chili seasoning until completely combined. With spatula spoon mixture on top of the beans. (Again, leave a little bit in the bowl and do not rinse utensils or bowl before next step)
With your fingers, sprinkle the small can of green chilis over the sour cream mixture. Make sure you don’t have clumps.
In same bowl add 1 package of Wholly Guacamole and the salsa and beat with hand mixer until smooth. With spatula spread over the chilis. Make sure you are gentle enough not to let the chilis clump up under the guacamole.
Using about 3 to four generous handfuls of cheese cover the top of the guacamole so you don’t see green.
Sprinkle an even layer of green onions.
Sprinkle an even layer of diced Tomatoes.
Sprinkle an even layer of sliced olives.
Best served chilled with tortilla chips.
Serving Size: Makes 1 13" x 9" cake pan full- 16 servings (4x4)
Number of Servings: 16
Recipe submitted by SparkPeople user KARILLIAN.
use electric hand mixer till well blended. Spread across the bottom of the pan should be about an 8th of an inch thick. (Leave a little bit in the bowl and do not rinse utensils or bowl before next step)
In same bowl mix sour cream, mayonnaise & chili seasoning until completely combined. With spatula spoon mixture on top of the beans. (Again, leave a little bit in the bowl and do not rinse utensils or bowl before next step)
With your fingers, sprinkle the small can of green chilis over the sour cream mixture. Make sure you don’t have clumps.
In same bowl add 1 package of Wholly Guacamole and the salsa and beat with hand mixer until smooth. With spatula spread over the chilis. Make sure you are gentle enough not to let the chilis clump up under the guacamole.
Using about 3 to four generous handfuls of cheese cover the top of the guacamole so you don’t see green.
Sprinkle an even layer of green onions.
Sprinkle an even layer of diced Tomatoes.
Sprinkle an even layer of sliced olives.
Best served chilled with tortilla chips.
Serving Size: Makes 1 13" x 9" cake pan full- 16 servings (4x4)
Number of Servings: 16
Recipe submitted by SparkPeople user KARILLIAN.
Nutritional Info Amount Per Serving
- Calories: 325.4
- Total Fat: 18.1 g
- Cholesterol: 42.5 mg
- Sodium: 1,056.2 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 5.3 g
- Protein: 15.7 g
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