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Mexican Seven-Layer Dip --From BHG
This layered Mexican bean dip is a timeless classic from the BHG cookbook. Sure to be a hit at your Christmas party!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Appetizers
Cuisine:
Mexican
Keyword:
dip recipe, mexican dip, taco dip
Servings:
8
people
Calories:
206
kcal
Author:
Judith Hannemann
Ingredients
16
oz
refried beans
1/2
cup
salsa
7
oz
guacamole
8
oz
sour cream
1
cup
shredded cheddar cheese
4 oz
1/4
cup
sliced green onions
2 stalks
1/4
cup
sliced black olives
1
cup
chopped tomato
seeded (1 large tomato)
Instructions
n a medium bowl, combine refried beans and salsa.
Spread onto a 12-inch platter or in a 2-quart rectangular baking dish.
Carefully layer guacamole and sour cream over bean mixture. Top with cheese, green onions and olives.
Cover and chill for 4 to 24 hours. Before serving, sprinkle with tomato. Serve with tortilla chips or crackers.
Notes
Recipe duplicated from latest edition of the Better Homes & Gardens Cookbook with permission from Better Homes & Garden & the publisher.
Nutrition
Serving:
1
person
|
Calories:
206
kcal
|
Carbohydrates:
12
g
|
Protein:
8
g
|
Fat:
15
g
|
Saturated Fat:
7
g
|
Cholesterol:
30
mg
|
Sodium:
662
mg
|
Potassium:
285
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
562
IU
|
Vitamin C:
6
mg
|
Calcium:
173
mg
|
Iron:
1
mg