Layered Veggie Dip Recipe
- 2 cans (9 ounces each) jalapeno bean dip
- 2 cups mashed avocado
- 1 tablespoon lemon juice
- 1/2 teaspoon seasoned salt
- 1-1/2 cups (12 ounces) sour cream, divided
- 1/2 cup mayonnaise or salad dressing
- 1 envelope taco seasoning
- 1 cup sliced ripe olives
- 1/4 cup chopped green onions
- Raw vegetables for dipping (celery, green pepper, carrots, etc.)
- 1. Spread bean dip over the bottom of a 10-in. pie plate. Combine the avocado, lemon juice and seasoned salt; spread over the bean dip. Combine 1 cup sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Beat remaining sour cream; carefully spread on top. Sprinkle with cheese, tomato, olives and onions. Chill for 1 hour. Serve with vegetables. Yield: 10-12 servings.
1 each: 215 calories, 18g fat (6g saturated fat), 26mg cholesterol, 581mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 3g protein.
Reviews for Layered Veggie Dip
"The "cheese" ingredient and amount are missing from this recipe."