Layered Nacho Dip Recipe

Summary

CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Canned refried beans32 Ounce (2 cans,16-ounce each)
 Canned chopped green chiles4 Ounce, drained (1 can)
 Taco seasoning1 1⁄4 Ounce (1 package)
 Shredded monterey jack cheese with jalapeno peppers8 Ounce (2 cups)
 Frozen avocado dip6 Ounce, thawed (frozen, 1 can)
 Sour cream8 Ounce (1 carton)
 Seeded chopped tomato1 Cup (16 tbs)
 Thinly sliced green onions3⁄4 Cup (12 tbs)
 Canned sliced ripe olives4 1⁄2 Ounce, drained (1 can)

Nutrition Facts

Serving size: Complete recipe

Calories 2973 Calories from Fat 1622

% Daily Value*

Total Fat 175 g269.4%

Saturated Fat 84.8 g423.8%

Trans Fat 0 g

Cholesterol 393.9 mg

Sodium 11653.8 mg485.6%

Total Carbohydrates 235 g78.4%

Dietary Fiber 71.4 g285.8%

Sugars 37.4 g

Protein 123 g245.9%

Vitamin A 517.2% Vitamin C 327.8%

Calcium 204.9% Iron 450.3%

*Based on a 2000 Calorie diet

Directions

Combine first 3 ingredients; spread mixture in an 11-x7-x 1 1/2-inch baking dish.
Bake, uncovered, at 350° for 20 minutes or until thoroughly heated.
Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
Spread avocado dip over warm bean mixture; spread sour cream over avocado dip.
Top evenly with tomato, green onions, and olives.
Serve warm with tortilla chips or corn chips.
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