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Tex-Mex Dip

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Submitted by crysty

YIELD

12 servings

PREP

15 min

COOK

?

READY

15 min

Ingredients

2 3E+1
TABLESPOONS ML LEMON JUICE
½ 2.5
TEASPOON ML SALT
3 3
EACH EACH AVOCADOS
medium size
¼ 1.3
TEASPOON ML BLACK PEPPER
1 237
CUP ML SOUR CREAM
½ 118
CUP ML MAYONNAISE
1 1
EACH EACH TACO SEASONING MIX *
21 606.9
OUNCES ML/G BEAN DIP
plain or jalepeno *
1 237
3 3
EACH EACH TOMATOES
seeded and chopped
7 202.3
OUNCES ML/G OLIVES
chopped
8 231.2
OUNCES ML/G CHEDDAR CHEESE, VERY OLD, SHARP
grated
1 1

Directions

Peel, pit and mash avocadoes in medium bowl.

Add lemon juice, salt and pepper.

In separate bowl, combine sour cream, mayonnaise, and taco seasoning.

To assemble, spread bean dip on a large, shallow platter.

Top with avocado mixture.

Put on sour cream and taco mixture.

Sprinkle with chopped onions, tomatoes, and olives.

Cover with shredded cheese.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 229 80% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 497mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 5g 18%
Sugars g
Protein 9g
Vitamin A 14% Vitamin C 20%
Calcium 11% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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