Seven-Layer Dip

Name: Seven-Layer Dip
Yield: 12 servings
Ingredients: 1 garlic clove, peeled; ¼ cup (60 mL) fresh cilantro leaves; 1 lime, juiced; 2 ripe avocados, pitted; ½ tsp (2 mL) salt; 1½ cans (14–16 oz./395–450 mL each) refried beans; ¾ cup (175 mL) sour cream; 1 tbsp (15 mL) Everything Taco Seasoning or taco seasoning; 1½ cups (375 mL) thick and chunky salsa; 6 oz. (250 mL) cheddar cheese, coarsely grated (1½ cups/375 mL); 3 plum tomatoes, diced; 1 cup (250 mL) black olives, sliced

Prep 25 min

Cook 0 min

Ready in 25 min

Refried beans and cheddar cheese make this Southwest-inspired layered dip a crowd favorite at any party.

Ingredients

1 garlic clove, peeled
¼ cup (60 mL) fresh cilantro leaves
1 lime, juiced
2 ripe avocados, pitted
½ tsp (2 mL) salt

1½ cans (14–16 oz./395–450 mL each) refried beans
¾ cup (175 mL) sour cream
1 tbsp (15 mL) Everything Taco Seasoning or taco seasoning
1½ cups (375 mL) thick and chunky salsa
6 oz. (250 mL) cheddar cheese, coarsely grated (1½ cups/375 mL)
3 plum tomatoes, diced
1 cup (250 mL) black olives, sliced

Directions

Combine the guacamole ingredients in the Manual Food Processor until smooth.
Spread the beans on the bottom of the Rectangular Cool & Serve. Spread the guacamole over the beans.
Combine the sour cream and seasoning in a small bowl. Spread over the guacamole. Add the remaining ingredients in the order they’re listed.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 230, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 660 mg, Carbohydrate 16 g, Fiber 7 g, Sugars 2 g (includes 0 g added sugar), Protein 9 g