Serves: 44
Total Calories: 88
1. On large round serving platter, spread bean dip in thin layer. In small bowl, combine sour cream, mayonnaise and taco seasoning mix blend well. Spread over bean dip. Sprinkle with chiles.
2. Peel and pit avocados place in small bowl. Mash avocados. Add lemon juice and garlic powder mix well. Spread over chiles.
3. Sprinkle with cheese, onions, tomatoes and olives. Serve with tortilla chips.
Nutrition Information Per Serving: Serving Size: 1/4 Cup * Calories: 110 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 3 g 15% * Cholesterol: 10 mg 3% * Sodium: 230 mg 10% * Total Carbohydrate: 5 g 2% * Dietary Fiber: 2 g 8% * Sugars: 1 g * Protein: 3 g * Vitamin A: 8% * Vitamin C: 6% * Calcium: 8% * Iron: 6% * Dietary Exchanges: 1/2 Starch, 1 1/2 Fat or 1/2 Carbohydrate, 1 1/2 Fat
See Cook's Note: Garnishes for Dips
This Layered Ranchero Dip recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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