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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mexican Eight Layer Dip

Source: dLife

A creamy, cheesy, spicy, and crunchy dip.

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 5.6 Fat, 0.3 Vegetables, 0.2 Meat, 0.1 Other Carbs, 0.2 Starch, 0.1 Lean Meat

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

2.0
2 cup Lettuce, iceberg 1.0
1 cup black bean dip 0.25
0 1/4 cup picante sauce 6.0
6 oz Guacamole 1.0
1 cup sour cream 1.0
1 cup shredded cheddar cheese 0.25
0 1/4 cup fresh chopped green onion 2.0
2 tbsp canned black olives 1.0
1 each small tomato

Directions

Place lettuce in deep casserole dish.
In small bowl, mix bean dip and picante sauce. Spread over lettuce (layer should be 1/4 inch thick).
Layer avocado dip, then sour cream, top with cheese, green onions, and olives.
Cover and refrigerate at least 4 hours and up to 24 hours. Top with tomatoes before serving.