Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 10½ ounce can jalapeno bean dip
- 3 ripe avocados
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 ounce container sour cream
- ½ cup mayonnaise
- 1 package taco seasoning mix
- 1 large bunch green onions chopped
- 3 medium tomatoes seeded and chopped
- 7 ounce can black olives chopped
- 1 package shredded cheddar cheese
Directions
Spread bean dip on large platter.
Combine avocados, lemon juice, salt and pepper then spread on top of bean dip.
Combine sour cream, mayonnaise and taco seasoning mix then spread over avocado mix.
Sprinkle onions, tomatoes and olives over top.
Cover completely with cheese.
Chill and serve with large tortilla chips.
Category:Cathy's Recipes
Category:Dip Recipes
Category:Tex-Mex Snacks
Category:Avocado Recipes
Category:Sour cream Recipes
Category:Mayonnaise Recipes
Category:Tomato Recipes
Category:Green onion Recipes
Category:Black olive Recipes
Category:Cheddar Recipes