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Layered Nacho Dip

Ingredients
  Canned refried beans 32 Ounce (2 cans,16-ounce each)
  Canned chopped green chiles 4 Ounce, drained (1 can)
  Taco seasoning 1 1⁄4 Ounce (1 package)
  Shredded monterey jack cheese with jalapeno peppers 8 Ounce (2 cups)
  Frozen avocado dip 6 Ounce, thawed (frozen, 1 can)
  Sour cream 8 Ounce (1 carton)
  Seeded chopped tomato 1 Cup (16 tbs)
  Thinly sliced green onions 3⁄4 Cup (12 tbs)
  Canned sliced ripe olives 4 1⁄2 Ounce, drained (1 can)
Directions

Combine first 3 ingredients; spread mixture in an 11-x7-x 1 1/2-inch baking dish.
Bake, uncovered, at 350° for 20 minutes or until thoroughly heated.
Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
Spread avocado dip over warm bean mixture; spread sour cream over avocado dip.
Top evenly with tomato, green onions, and olives.
Serve warm with tortilla chips or corn chips.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Avocado
Servings: 
60

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4.114285
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 50 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.5%

Saturated Fat 1.4 g7.1%

Trans Fat 0 g

Cholesterol 6.6 mg2.2%

Sodium 194.2 mg8.1%

Total Carbohydrates 4 g1.3%

Dietary Fiber 1.2 g4.8%

Sugars 0.6 g

Protein 2 g4.1%

Vitamin A 8.6% Vitamin C 5.5%

Calcium 3.4% Iron 7.5%

*Based on a 2000 Calorie diet

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Layered Nacho Dip Recipe