Seven Layer Mexican Dip
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Seven Layer Mexican Dip calories by ingredient
Introduction
A healthier version of the traditional dip. A healthier version of the traditional dip.Number of Servings: 16
Ingredients
-
1.5 Cans Rosarita No Fat Refried Beans
4 tblsp La Victoria Taco Sauce
10oz Lucerne Light Sour Cream
1 pckt McCormick Taco Seasoning(30% less sodium)
1 small can diced green chilis
1 7oz pkg of Wholly Guacamole
1/2 cup of Pace chunky salsa
3 cups of thin shredded Mexican blend cheese
1 can sliced olives
3 medium tomatoes- diced
1 bunch of green onions, thinly sliced
Tips
The recipe is mostly to taste. So if you like more guacamole, add another package, if you like more cheese, add more. It's super yummy and can be eaten without anything to dip it in. Using low fat cheese and less guacamole will make this dish healthier!
Directions
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.