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Mexican Layered Dip

SUBMITTED BY: Rusty      PHOTO BY: Michelle J

"A no-bake Tex-Mex dip for chips done in layers in a shallow dish."
PREP TIME  10 Min
READY IN  2 Hrs 10 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (16 ounce) can refried beans
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 large tomato, seeded and chopped
  • 1 cup guacamole
  • 1 cup sour cream, room temperature
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup chopped green onions
  • 1/4 cup chopped black olives

DIRECTIONS

  1. Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by GINAH1
My Bunko group loved this dip!

25 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by BENTLA
I added the taco seasoning to the sour cream and used canned diced tomatoes (to make it easier). It was ABSOLUTELY delicious and a definite crowd-pleaser.

15 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2003 by Navy_Mommy
Great vegitarian alternative to seven layer dip.

10 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 196

  • Total Fat: 12.8g
  • Cholesterol: 28mg
  • Sodium: 522mg
  • Total Carbs: 13.5g
  •     Dietary Fiber: 3.7g
  • Protein: 7.3g

VIEW DETAILED NUTRITION

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