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Mexi-Cali Layered Dip

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb

Ingredients

Amount Measure Ingredient Features
1 each avocados
ripe, peeled, pitted, and mashed
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1 cup pace picante sauce
*
1 teaspoon lemon juice
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¼ teaspoon salt
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½ medium tomatoes
chopped
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½ cup olives
ripe, thinly sliced
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¾ cup sour cream
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½ cup monterey jack cheese
or cheddar
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Ingredients

Amount Measure Ingredient Features
1 each avocados
ripe, peeled, pitted, and mashed
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237 ml pace picante sauce
*
5 ml lemon juice
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1.3 ml salt
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0.5 medium tomatoes
chopped
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118 ml olives
ripe, thinly sliced
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177 ml sour cream
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118 ml monterey jack cheese
or cheddar
* Camera

Directions

Combine avacado, 2 tablespoons PACE Picante Sauce, lemon juice and salt; mix well.

Stir in tomato. Spoon evenly onto bottom of shallow 1 -quart clear glass bowl (straight sides preferred). Top with olives; cover and chill. To serve, top olives evenly with sour cream. Spoon remaining PACE Picante Sauce over sour cream, sprinkle with cheese. Serve with tortilla chips of corn chips. Make about 3½ cups dip.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 17585% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 175mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 4g 14%
Sugars g
Protein 5g
Vitamin A 10% Vitamin C 13%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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