Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
667
Calories
18g
Protein
46g
Fat
55g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounces light or regular cream cheese, softened
- 2 large ripe avocados, peeled, seeded and into chunks
- 1 teaspoon seasoned salt
- 1 cup salsa
- 2 cups finely shredded lettuce
- 1 medium tomato, seeded and diced
- 1 can sliced ripe olives, drained
- 1/2 cup sliced green onions with tops
- 1 cup shredded Cheddar cheese
- Tortilla chips
Directions
1
Combine cream cheese, avocados and salt in blender or food processor. Blend or process until smooth, scraping down sides once. Spread onto a 12-inch round platter forming a 10-inch circle with a rim. Spoon salsa evenly over avocado mixture; top with lettuce, tomato, olives, onions and cheese. Serve with chips.
2
Category:Southwestern Recipes
3
Category:Southwestern Soups
Recipe sourced from
fandom