Five Layer Mexican Dip

Each layer of this Southwestern dip is loaded with color and flavor.

Yield

20 servings (1/4 cup dip and 6 chips each)

Ingredients

1 (16 ounce) can Old El Paso® refried beans
2 tablespoons Old El Paso® Thick 'n Chunky salsa
1 1/2 cups sour cream
1 cup guacamole
1 cup shredded Cheddar cheese (4 ounce)
2 medium green onions, chopped (2 tablespoons)
tortilla chips

Directions

In medium bowl, mix refried beans and salsa. On 12 or 13 inch serving plate or pizza pan, spread bean mixture in thin layer.

Spread sour cream over bean mixture, leaving about 1-inch border of beans around edge. Spread guacamole over sour cream, leaving border of sour cream showing.

Sprinkle cheese over guacamole. Sprinkle onions over cheese. Serve immediately, or cover and refrigerate until serving. Serve with tortilla chips.

Estimated Time

Preparation/Total Time: 20 minutes

Nutritional Information

1 Serving: Calories 150 (Calories from Fat 90); Total Fat 10 g (Saturated Fat 4 g, Trans Fat 0 g); Cholesterol 20 mg; Sodium 250 mg; Total Carbohydrate 13 g (Dietary Fiber 2 g, Sugars 1 g); Protein 4 g Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1

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