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Prep 20min
Total20min
Servings3
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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 salsa
1
(8-oz.) container frozen or refrigerated guacamole, thawed
1/4
cup sliced ripe olives
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Steps
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.
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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.
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Nutrition Facts
Serving Size:2 Tablespoons
Calories
70
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Sodium
210mg
9%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% 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.
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