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Ingredientes
- 1 x 12-inch prebaked Italian bread shell
- 1 can (9-ounce) bean dip
- 1 1/4 c. (5 ounce) shredded Cheddar cheese
- 2 c. Shredded lettuce
- 3/4 c. Minced seeded tomato
- 3 Tbsp. Sliced ripe olives
Direcciones
- Heat oven to 425 degrees. Place bread shell on ungreased cookie sheet.
- Spread bean dip proportionately over shell. Sprinkle proportionately with 1 c. of the cheese.
- Bake at 425 for 6-8 min or possibly till cheese is melted. Top with lettuce, tomato, remaining cheese and olives. If you like, serve with salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 4 servings | |
| Calories 239 | |
| Calories from Fat 195 | 82% |
| Total Fat 21.94g | 27% |
| Saturated Fat 8.88g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 224mg | 9% |
| Potassium 116mg | 3% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.91g | 1% |
| Protein 9.2g | 15% |
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