Seven-Layer Dip

Prep 25 min

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Cook 0 min

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Ready in 25 min

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

Ingredients

    Guacamole Layer:
  • 1   garlic clove, peeled
  • ¼ cup (60 mL) fresh cilantro leaves
  • 1   lime, juiced
  • 2   ripe avocados, pitted
  • ½ tsp (2 mL) salt
    Remaining Layers:
  • 1½ cans (14–16 oz./295–450 mL each refried beans
  • ¾ cup (175 mL) sour cream
  • 1 tbsp (15 mL) Tex-Mex Rub or taco seasoning
  • 1½ cups (375 mL) thick and chunky salsa
  • 6 oz. (175 g) cheddar cheese, coarsely grated (1½ cups/375 mL)
  • 3   plum tomatoes, diced
  • 1 cup (250 mL) black olives, sliced

Directions

  1. Combine the guacamole ingredients in the Manual Food Processor until smooth.

  2. Spread the beans on the bottom of the Rectangular Cool & Serve. Spread the guacamole over the beans.

  3. 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

Cook's Tips:

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