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Layered Tex-Mex Dip

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Recipe

 

Yield

16 servings

Prep

10 min

Cook

20 min

Ready

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

Ingredients

Amount Measure Ingredient Features
1 cup sour cream
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2 cups cumin
ground
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1 teaspoon chili powder
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teaspoon salt
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15 ounces black beans
rinsed and drained, divided
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2 each avocados
peeled and pitted
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1 teaspoon lemon juice
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1 cup iceberg lettuce
chopped
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4 ounces cheddar cheese
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2 small tomatoes
chopped
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2 tablespoons black olives
chopped
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1 x tortilla chips
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Ingredients

Amount Measure Ingredient Features
237 ml sour cream
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473 ml cumin
ground
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5 ml chili powder
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0.6 ml salt
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433.5 ml/g black beans
rinsed and drained, divided
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2 each avocados
peeled and pitted
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5 ml lemon juice
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237 ml iceberg lettuce
chopped
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115.6 ml/g cheddar cheese
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2 small tomatoes
chopped
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3E+1 ml black olives
chopped
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1 x tortilla chips
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Directions

Combine sour cream, cumin, chili powder and salt; set aside.

With fork mash ½ cup black beans; combine with remaining black beans and 2 Tbs sour cream mixture.

With fork mash avocados with lemon juice.

In 4 cup glass bowl layer ½ bean mixture, all of avocado mixture, ½ remaining sour cream mixture, lettuce, remaining bean mixture, cheese, tomatoes and remaining sour cream mixture.

Top with olives. Serve at room temperature with chips.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 11464% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 60mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 14%
Sugars g
Protein 7g
Vitamin A 6% Vitamin C 7%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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