Layered Mexican Dip

Layered Mexican Dip Author: Canadian Living Credits: Layered Mexican Dip

We're still getting requests for this colourful party-size appetizer from 1988. We've lightened up the original, and it's better than ever.

  • Portion size 24 servings

Ingredients

  • 1 can (14 oz/398 mL) refried bean
  • 1 1/4 cup (300 mL) light sour cream
  • 1/2 teaspoon each ground cumin and salt
  • 1/4 teaspoon hot pepper sauce
  • 2 avocados
  • 1/3 cup finely chopped onion
  • 2 tablespoons lime juice
  • 1/4 teaspoon hot pepper flakes
  • 2 cups shredded Cheddar cheese
  • 2 tomatoes chopped
  • 1/3 cup sliced green onions
  • 1/2 cup sliced pitted black olive

Method

In bowl, stir together refried beans, 1/4 cup (50 mL) of the sour cream, cumin, 1/4 tsp (1 mL) of the salt and hot pepper sauce; spread in 12-inch (30 cm) round serving dish that is at least 1-1/2 inches (4 cm) deep.

Peel and pit avocados. In bowl, mash together avocados, onion, lime juice, hot pepper flakes, 1/4 cup (50 mL) of the remaining sour cream and remaining salt ; spread over refried bean layer. Top with remaining sour cream.

Starting at outside, garnish with concentric rings of cheese, tomatoes, green onions and olives. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Kary's Tip: Serve this tasty dip with nacho chips and homemade Pita Chips.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 219 mg
  • Protein 5 g
  • Calories 105.0
  • Total fat 7 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Layered Mexican Dip

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