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Seven Layer Tex Mex Dip Recipe
|Canned fat free refried beans||16 Ounce (1 Can)|
|Salsa||1⁄2 Cup (8 tbs)|
|Yogurt cheese/Fat-free sour cream||1 Cup (16 tbs)|
|Shredded reduced fat monterey jack cheese/Reduced-fat cheddar cheese||4 Ounce (1 Cup)|
|Tomatoes||2 Medium, chopped|
|Avocado||1 , seeded, peeled and diced|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Chopped ripe olives||2 Tablespoon|
|Tortilla chips||1⁄4 Cup (4 tbs) (Homemade)|
Serving size: Complete recipe
Calories 1632 Calories from Fat 818
% Daily Value*
Total Fat 93 g143.5%
Saturated Fat 36.9 g184.7%
Trans Fat 0 g
Cholesterol 154.1 mg
Sodium 3211.6 mg133.8%
Total Carbohydrates 113 g37.6%
Dietary Fiber 41.5 g166%
Sugars 19.2 g
Protein 99 g197.5%
Vitamin A 111.9% Vitamin C 145.8%
Calcium 100.8% Iron 82.2%
*Based on a 2000 Calorie diet
Spread the bean mixture on a 9" platter or in a pie plate.
Spread the yogurt cheese or sour cream on top of the bean layer.
Then layer the shredded cheese, tomatoes, avocados, green onions and olives on top.
If desired, cover and refrigerate for up to 4 hours.
Serve with the tortilla chips.