Photo: Cecilia Par
Estimated Nutrition (whole recipe, rough)
283
Calories
26g
Protein
11g
Fat
21g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Bean | not in our table | 0 |
| Taco | not in our table | 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
- One or two cans of bean dip, depending on size of plate (we get spicy one)
- One small carton of sour cream mixed with one packet of taco seasoning mix
- One container of Dean's Zesty Guacamole Dip (found in refrigerated section) or other guacamole of your choice
- 1 lb. shredded colby cheese
- Chopped tomatoes
- Chopped green onions
- Chopped black olives (optional)
Directions
1
Layer on a large round platter in the order given.
2
To make it pretty, end each layer short of the previous layer so all layers can be seen when you finish.
3
Chill, covered, until ready to eat. Can be made the night before.
4
Serve with tortilla chips for scooping through layers of dip.
Recipe sourced from
fandom