Guacamole Layered Dip

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 3

Ingredients

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

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Tablespoons
Calories
70
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Sodium
210mg
9%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
1g
1%
Protein
2g
2%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.