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Layered Fiesta Dip

 Layered Fiesta Dip
"For a fun party dip, try this colorful version," suggests field editor Iola Egle of McCook, Nebraska. "It's like guacamole, but with peas instead of avocado."
14 ServingsPrep/Total Time: 20 min.


  • 2 cans (16 ounces each) fat-free refried beans
  • 1 can (4 ounces) chopped green chilies, undrained
  • 2 cups (16 ounces) fat-free sour cream
  • 1 envelope reduced-sodium taco seasoning
  • 2 cups frozen peas, thawed
  • 1/4 cup chopped onion
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 2 garlic cloves, minced
  • Dash hot pepper sauce
  • 1/2 cup each shredded reduced-fat cheddar and Monterey Jack cheeses
  • 1 cup chopped tomatoes
  • 1/3 cup sliced green onions
  • Tortilla chips


  • In a bowl, combine beans and chilies. Spread onto a 12-in. round
  • serving platter. Combine the sour cream and taco seasoning; spoon
  • and spread evenly over the bean mixture. Set aside.
  • In a food processor or blender, combine the peas, onion, lime juice,
  • chili powder, garlic and hot pepper sauce; cover and process until
  • smooth. Spread evenly over sour cream layer. Sprinkle with cheeses,
  • tomatoes and green onions. Serve with chips. Yield: 14 servings.

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Layered Fiesta Dip (continued)

Nutritional Facts: One serving (calculated without chips) equals 143 calories, 1 g fat (0 saturated fat), 6 mg cholesterol, 510 mg sodium, 22 g carbohydrate, 0 fiber, 9 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 lean meat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.