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Seven Layer Tex Mex Dip

chef.cristian's picture
Ingredients
  Canned fat free refried beans 16 Ounce (1 Can)
  Salsa 1⁄2 Cup (8 tbs)
  Yogurt cheese/Fat-free sour cream 1 Cup (16 tbs)
  Shredded reduced fat monterey jack cheese/Reduced-fat cheddar cheese 4 Ounce (1 Cup)
  Tomatoes 2 Medium, chopped
  Avocado 1 , seeded, peeled and diced
  Sliced green onions 1⁄4 Cup (4 tbs)
  Chopped ripe olives 2 Tablespoon
  Tortilla chips 1⁄4 Cup (4 tbs) (Homemade)
Directions

In a medium bowl, stir together the refried beans and salsa.
Spread the bean mixture on a 9" platter or in a pie plate.
Spread the yogurt cheese or sour cream on top of the bean layer.
Then layer the shredded cheese, tomatoes, avocados, green onions and olives on top.
If desired, cover and refrigerate for up to 4 hours.
Serve with the tortilla chips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
10 Minutes

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4.216665
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1632 Calories from Fat 818

% Daily Value*

Total Fat 93 g143.5%

Saturated Fat 36.9 g184.7%

Trans Fat 0 g

Cholesterol 154.1 mg51.4%

Sodium 3211.6 mg133.8%

Total Carbohydrates 113 g37.6%

Dietary Fiber 41.5 g166%

Sugars 19.2 g

Protein 99 g197.5%

Vitamin A 111.9% Vitamin C 145.8%

Calcium 100.8% Iron 82.2%

*Based on a 2000 Calorie diet

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Seven Layer Tex Mex Dip Recipe