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!
cup sour cream
(3-oz.) pkg. cream cheese, softened
oz. (3/4 cup) shredded hot pepper Monterey Jack cheese
cup purchased bean dip
cup Old El Paso™ Salsa
(8-oz.) container frozen or refrigerated guacamole, thawed
cup sliced ripe olives
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.
Carefully spread bean dip over sour cream mixture. Spread salsa over bean dip. Spoon guacamole over salsa. Sprinkle with olives.
Serve immediately, or cover and refrigerate dip until serving time. Serve with tortilla chips.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 2 Tablespoons
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.