Seven-Layer Mexican Dip

Prep 30 m



  1. 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. 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. 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.
Nutrition Information for Seven-Layer Mexican Dip
Servings Per Recipe:
Per Serving: 131 mg sodium, 76 kcal cal., 4 g Fat, total, 7 g carb., 3 g pro., 5 mg chol.
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Printed from 07/22/2019