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Layered Nacho Dip Recipe
|Canned refried beans||32 Ounce (2 cans,16-ounce each)|
|Canned chopped green chiles||4 Ounce, drained (1 can)|
|Taco seasoning||1 1⁄4 Ounce (1 package)|
|Shredded monterey jack cheese with jalapeno peppers||8 Ounce (2 cups)|
|Frozen avocado dip||6 Ounce, thawed (frozen, 1 can)|
|Sour cream||8 Ounce (1 carton)|
|Seeded chopped tomato||1 Cup (16 tbs)|
|Thinly sliced green onions||3⁄4 Cup (12 tbs)|
|Canned sliced ripe olives||4 1⁄2 Ounce, drained (1 can)|
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
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.