Guacamole Layered Dip

Try this easy guacamole dip recipe made with sour cream, cream cheese, hot pepper Monterey Jack cheese, bean dip, salsa, guacamole and olives.


3 1/4 cups


3/4 cup sour cream
1 (3 ounce) package cream cheese, room temperature
3 ounces (3/4 cup) shredded hot pepper Monterey Jack cheese*
3/4 cup purchased bean dip
1/2 cup Old El Paso® Salsa
1 (8 ounce) container frozen or refrigerated guacamole, thawed
1/4 cup sliced ripe olives


In medium bowl, combine sour cream, cream cheese and Monterey Jack cheese; mix well. Spread evenly on 10-inch serving plate. Refrigerate 5 to 10 minutes or until slightly set.

Carefully spread bean dip over sour cream mixture. Spread salsa over bean dip. Spoon guacamole over salsa. Sprinkle with olives.

Serve immediately, or cover and refrigerate dip until serving time. Serve with tortilla chips.

Additional Information

Any type of bean dip works well in this recipe; try low-fat or nonfat bean dip. Look for bean dip in the refrigerated or snack food section of the grocery store.

* Cheddar cheese or colby-Monterey Jack cheese blend can be used in place of the hot pepper Monterey Jack cheese.

This recipe is a great party dip. Mound the dip on a decorative platter, surround it with a variety of tortilla chips, and garnish it with hot chilies.

Estimated Time

Preparation/Total Time: 20 minutes

Nutritional Information

Amount per serving (2 Tablespoons): Calories 70 (Calories from Fat 45); Total Fat 5 g (Saturated Fat 3 g); Cholesterol 10 mg; Sodium 210 mg; Total Carbohydrate 3 g (Dietary Fiber 0 g, Sugars 1 g); Protein 2 g Exchanges: 1/2 High-Fat Meat; 1/2 Fat

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