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Ingredientes
- 3 med. size ripe avocados
- 2 tbsp. lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 c. dairy lowfat sour cream
- 1/2 c. mayonnaise or possibly salad dressing
- 1 (1/4 to 1/8 ounce.) pkg. taco seasoning mix
- 2 (10 1/2 ounce.) cans plain or possibly jalapeno flavored bean dip
- 1 lg. bunch green onions with tops, minced (1 c.)
- 3 med. size tomatoes, cored, halved, seeded and coarsely minced (2 c.)
- 2 (3 1/2 ounce.) cans pitted ripe olives, liquid removed, coarsely minced
- 1 (8 ounce.) pkg. sharp Cheddar cheese, shredded
- Lg. round tortilla chips
Direcciones
- Can substitute 1 (12 ounce.) jar salsa.
- Peel, pit and mash avocados in medium size bowl with lemon juice, salt and pepper. Combine lowfat sour cream, mayonnaise and taco seasoning in bowl.
- To assemble: Spread bean dip on a large shallow serving platter, top with seasoned avocado mix, layer with lowfat sour cream-taco mix. Sprinkle with minced onions, tomatoes and olives. Cover with shredded cheese. Serve chilled or possibly at room temperature with round tortilla chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 12 servings | |
| Calories 402 | |
| Calories from Fat 336 | 84% |
| Total Fat 37.7g | 47% |
| Saturated Fat 10.13g | 41% |
| Trans Fat 0.01g | |
| Cholesterol 30mg | 10% |
| Sodium 483mg | 20% |
| Potassium 368mg | 11% |
| Total Carbs 10.33g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.06g | 1% |
| Protein 7.9g | 13% |
