7 Layer Garlic/Mexican Dip
Servings: 16
Calories: 166kcal
Equipment
- 1 7" x 11" Casserole Dish
Ingredients
- 16 oz can refried beans
- 10 oz can diced tomatoes
- 1-2 TBSP Taste of Mexico Seasoning
- 2 Large avocados
- 1 TBSP lime juice
- 1 tsp Great Garlic Seasoning
- 1 pinch salt
- 1 1/2 cups sour cream
- 2 cups cheddar cheese shredded
- 3/4 cup Roma tomatoes diced, about 2 Roma tomatoes
- 1/3 cup green onions sliced, about 2 green onions
Instructions
- Combine the refried beans, diced tomatoes and Taste of Mexico seasoning in a bowl until combined. Spread into an even layer in a 7" x 11" casserole dish.16 oz can refried beans, 10 oz can diced tomatoes, 1-2 TBSP Taste of Mexico Seasoning
- In a separate bowl combine the avocado, lime juice, Great Garlic Seasoning and pinch of salt. Mash until desired consistency and then spread into an even layer over the beans.2 Large avocados, 1 TBSP lime juice, 1 tsp Great Garlic Seasoning, 1 pinch salt
- Stir the sour cream until smooth, then spread into an even layer over the guacamole.1 1/2 cups sour cream
- Sprinkle the shredded cheese over the top of the sour cream, then top with diced tomatoes and green onions.2 cups cheddar cheese, 3/4 cup Roma tomatoes, 1/3 cup green onions
- Cover with plastic wrap and keep chilled until ready to serve.
Notes
The dip can be made up to 2 days in advance and stored for up to 5 days in the refrigerator. Just remember that guacamole can turn brown when exposed to oxygen.
Nutrition
Calories: 166kcal | Carbohydrates: 8g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 294mg | Potassium: 227mg | Fiber: 3g | Sugar: 2g | Vitamin A: 471IU | Vitamin C: 7mg | Calcium: 142mg | Iron: 1mg
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