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Seven Layer Dip Recipe

Recipe by: 106a802496d678ba

"Perk up this classic dish with fresh lime juice and homemade guacamole."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
  • 2Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.
Footnotes
  • Note
  • If you can't find or don't want to use fresh avocados, substitute 16 ounces (about 1 1/2 cups) of prepared guacamole, seasoned generously with fresh lime juice.
  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Ingredients
  • 64 servings
  • 54 cals
  • 1 (16 ounce) can refried beans (traditional variety)
  • 1 (4.5 ounce) can chopped green chiles, undrained
  • 1 tablespoon fresh lime juice, plus
  • 2 tablespoons fresh lime juice for avocado layer
  • 2 teaspoons chili powder
  • 1/4 teaspoon ground cumin
  • Salt
  • 3 avocados, halved, pitted, flesh spooned out
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup salsa (drain to equal 1 cup if salsa is especially runny)
  • 3/4 cup sliced canned black olives, drained
  • 1 cup grated pepper Jack cheese
  • 1/2 cup thin sliced scallion greens, green part only
Nutrition

Amount per serving ( 5 total)

  • Calories:
    54
    3%
  • Fat:
    4.5
    7%
  • Carbs:
    2.8
    < 1%
  • Protein:
    1.3
    3%
  • Cholesterol:
    5
    2%

Based on a 2,000 calorie diet

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