Seven-Layer Mexican Dip
- 1 of 3 Place the garlic in a food processor. Whirl until chopped. Add the drained beans, picante sauce, chili powder and cumin. Whirl until smooth, about 1 minute. Spread in a large serving dish.
- 2 of 3 Spread guacamole over bean mixture, leaving border of bean showing. Spread sour cream evenly over top almost to edges, leaving guacamole border.
- 3 of 3 Sprinkle olives evenly over top. Spoon on salsa or tomatoes, spreading level. Sprinkle on green onion and cheese. Cover and refrigerate up to 4 hours before serving. Makes about 6 cups.
Servings Per Recipe:
Per Serving: 131 mg sodium, 76 kcal cal., 4 g Fat, total, 7 g carb., 3 g pro., 5 mg chol.