7-layer Mexican Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Appetizers, Sauces and | 1 | Servings |
INGREDIENTS
| 2 | Large Can Refried Beans | |
| 2 | Jalapenos, or chilies | |
| 2 | Tomatoes, or more | |
| 1 | Onion, optional | |
| 16 | oz | Sour Cream |
| 2 | To 4 Avacados | |
| 2 | Taco Seasoning | |
| Shredded Cheese, Mozzarlla | ||
| and chedd | ||
| 1 | To 2 Cans Olives |
INSTRUCTIONS
Mix the refried beans and taco seasoning together (I also mix the chili's in with this, but some people put the chilis as a layer) Mix this really well (I used a food processor, but today I am going to use my mixer). This is the first layer. Put a layer of sour cream on top of the refried beans, taco seasoning and chilis. Next put a layer of well mixed/mushed avacados (you need enough to cover the pan, I use a cake pan normally) on top of everything else Next sprinkle cheeses on top (I just thought about it and I put the avacado first and then the sour cream, but I suppose it doesnt matter). I think the more cheese the better myself grin! Next cut up tomatoes and add as many as you like, which I like to use at least 2 cut up tomatoes. Last put chopped up olives. Put in the oven until the cheese is melted. I use a low heat so that everything else warms up. Last but not least pull out the chips and dip! Everyone really enjoys this dip. I hope you do too. Recipe By : Rachel Hosford Spence --ALASKA <JSRKH@ACAD1.ALASKA.EDU> Posted to EAT-L Digest 21 Sep 96 Date: Sun, 22 Sep 1996 11:37:27 -0400 From: Eileen & Bob Holze <beck4@ASAN.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 1729
Calories From Fat: 1056
Total Fat: 120.5g
Cholesterol: 295.4mg
Sodium: 4002.9mg
Potassium: 3330.3mg
Carbohydrates: 119.5g
Fiber: 32.7g
Sugar: 31.5g
Protein: 54.5g