Five-Layer Mexican Dip

Each layer of this Southwestern dip is loaded with color and flavor.

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Prep Time: 20 Min
Total Time: 20 Min
Makes: 20 servings (1/4 cup dip and 6 chips each)
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1 can (16 oz) refried beans

2 tablespoons salsa

1 1/2 cups sour cream

1 cup guacamole

1 cup shredded Cheddar cheese (4 oz)

2 medium green onions, chopped (2 tablespoons)

Tortilla chips

1.   In medium bowl, mix refried beans and salsa. On 12- or 13-inch serving plate or pizza pan, spread bean mixture in thin layer.

2.   Spread sour cream over bean mixture, leaving about 1-inch border of beans around edge. Spread guacamole over sour cream, leaving border of sour cream showing.

3.   Sprinkle cheese over guacamole. Sprinkle onions over cheese. Serve immediately, or cover and refrigerate until serving. Serve with tortilla chips.

MAKE THE MOST OF THIS RECIPE WITH TIPS FROM THE BETTY CROCKER™ KITCHENS

High Altitude (3500-6500 ft): No change.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 100);
  • Total Fat 11g
    • (Saturated Fat 4g,
    • Trans Fat 0g);
  • Cholesterol 15mg;
  • Sodium 270mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 2g,
    • Sugars 1g);
  • Protein 4g;
Percent Daily Value*:
  • Vitamin A 6%;
  • Vitamin C 8%;
  • Calcium 6%;
  • Iron 6%;
Exchanges:
  • 1 Starch;
  • 0 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 2 Fat;
Carbohydrate Choices:
  • 1;
*Percent Daily Values are based on a 2,000 calorie diet.
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