Guacamole Layered Dip

Make this delicious layered dip made using two types of cheese, bean dip, prepared guacamole and Old El Paso® Salsa - ready in just 20 minutes!

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Prep Time 20 min
Total Time 20 min
Servings 3

Ingredients

3/4: cup sour cream

1: (3-oz.) pkg. cream cheese, softened

3: oz. (3/4 cup) shredded hot pepper Monterey Jack cheese

3/4: cup purchased bean dip

1/2: cup Old El Paso® Salsa

1: (8-oz.) container frozen or refrigerated guacamole, thawed

1/4: cup sliced ripe olives

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Directions

1 In medium bowl, combine sour cream, cream cheese and Monterey Jack cheese; mix well. Spread evenly on 10-inch serving plate. Refrigerate 5 to 10 minutes or until slightly set.
2 Carefully spread bean dip over sour cream mixture. Spread salsa over bean dip. Spoon guacamole over salsa. Sprinkle with olives.
3 Serve immediately, or cover and refrigerate dip until serving time. Serve with tortilla chips.

EXPERT TIPS

Expert Tips

Any type of bean dip works well in this recipe; try low-fat or nonfat bean dip. Look for bean dip in the refrigerated or snack food section of the grocery store.

Cheddar cheese or colby-Monterey Jack cheese blend can be used in place of the hot pepper Monterey Jack cheese.

This recipe is a great party dip. Mound the dip on a decorative platter, surround it with a variety of tortilla chips, and garnish it with hot chilies.

Got questions? Our experts have the answers. Ask Betty now.