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Mexican Eight Layer Dip
Source: dLife

A creamy, cheesy, spicy, and crunchy dip.

Rating:
Prep Time: 4 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 88.9
Total Carbs 5.0 g
Dietary Fiber 0.8 g
Sugars 1.6 g
Total Fat 5.6 g
Saturated Fat 3.2 g
Unsaturated Fat 0.1 g
Potassium 20.5 mg
Protein 3.4 g
Sodium 199.1 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 cup  Lettuce, iceberg
1 cup  black bean dip
0 1/4 cup  picante sauce
8 oz  Guacamole
1 cup  fat free sour cream
1 cup  shredded cheddar cheese
0 1/4 cup  fresh chopped green onion
2 tbsp  canned black olives
1 each  small tomato
Directions
  1. Shred lettuce and place lettuce in deep casserole dish.
  2. Chop olives and tomatoes. Set aside.
  3. In small bowl, mix bean dip and picante sauce. Spread over lettuce (layer should be 1/4 inch thick).
  4. Spread layers of avocado dip, sour cream, cheese, green onions, and olives.
  5. Cover and refrigerate at least 4 hours and up to 24 hours. Top with chopped tomatoes before serving.

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