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 min
  • Total Time 20 min
  • Servings 3

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.

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 PER SERVING

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