Guacamole Layered Dip

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!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

3

1/4

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
  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.
Makes 3 1/4 cups
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
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.
Ingredient Substitution
Cheddar cheese or colby-Monterey Jack cheese blend can be used in place of the hot pepper Monterey Jack cheese.
Serving Suggestion
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:

1 Serving (2 Tablespoons)
  • Calories 70
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 3g,),
  • Cholesterol 10mg;
  • Sodium 210mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 High-Fat Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.