Nacho Dip

Featured in the Honolulu Star-Bulletin on September 10, 2008.

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Ingredients:

Nacho Dip

  • 1 can (16 ounces) refried beans
  • 1/2 of 1.25 ounce package of taco seasoning
  • 1 carton (6 ounces) avocado or guacamole dip
  • 1 carton (8 ounces) sour cream
  • 1 can (4.5 ounces) chopped black olives
  • 1 to 3 large tomatoes, diced
  • 1 can (4 ounces) chopped green chilies
  • 6 ounces shredded Monterey Jack cheese or Mexican blend cheeses

Directions:

Combine beans and seasoning mix. Spread bean mixture in a 12 x 8 x 2-inch baking dish. Layer avocado or guacamole dip, sour cream, olives, tomatoes, green chilies and cheese. Bake at 350°F for 30 minutes. Serve hot with tortilla chips. Makes 8 appetizer servings.

Approximate Nutrient Analysis per serving (not including tortilla chips):
270 calories, 18 g fat, 10 g saturated fat, 30 mg cholesterol, 800 mg sodium, 19 g carbohydrate, 4 g fiber, 3 g sugar, 10 g protein

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