Easy 7-Layer Dip

• 份量: 12 servings
• 准备时间: 40 minutes
• 总时间: 40 minutes

配料

1 (16-ounce) can refried beans

2 large cloves garlic

1 teaspoon kosher salt, plus more for the tomatoes

4 medium avocados

1/4 cup freshly squeezed lime juice (from about 2 limes)

1/2 cup finely chopped red onion (from 1 small red onion), divided

2 tablespoons finely chopped unseeded jalapeño (from 1 small jalapeño, optional)

16 ounces sour cream

4 ounces cream cheese, softened

1 (1-ounce) package 25% less-sodium taco seasoning mix

2 cups salsa

2 cups shredded Mexican-blend cheese (8 ounces)

2 plum or Roma tomatoes, diced

1 tablespoon chopped fresh cilantro

1 (2.25-ounce) can sliced black olives, drained

Tortilla chips, for serving

步骤

Step 1

Spread 1 (16-ounce) can refried beans into an even layer in a 9x13-inch or 7x11-inch baking dish.

Step 2

Make garlic paste by first mincing 2 large garlic cloves, then sprinkling with 1 teaspoon kosher salt. Then hold the blunt side of the knife with both hands, and scrape the sharp end of a knife against the pile of garlic at an angle to flatten the garlic. Work the garlic back into a tidy pile and repeat, pressing and scraping the knife through the pile for 2 to 3 minutes until you have a smooth paste. Transfer the garlic paste to a large bowl.

Step 3

Slice 4 medium avocados in half lengthwise and remove and discard the pits. Scoop the avocado flesh into the bowl of garlic. Add 1/4 cup lime juice and 1/4 cup of the finely chopped red onion, then use a fork or potato masher to mash to desired consistency. Stir in 2 tablespoons finely chopped unseeded jalapeño, if using. Spread the guacamole into an even layer on top of the refried beans.

Step 4

Mix 16 ounces sour cream, 4 ounces softened cream cheese, and 1 (1-ounce) package 25% less-sodium taco seasoning mix together in a large mixing bowl with a hand mixer until smooth. Then spread the sour cream mixture over the guacamole into an even layer, covering covering the guacamole completely.

Step 5

Spread 2 cups salsa over the sour cream layer, spreading into an even layer and top with 2 cups shredded Mexican-blend cheese.

Step 6

Stir 2 diced plum tomatoes, 1 tablespoon chopped fresh cilantro, remaining 1/4 cup finely chopped red onion, and a pinch of kosher salt together in a small bowl. Scatter evenly over the cheese. Sprinkle 1 (2.25-ounce) can drained sliced black olives on top.

Recipe Notes

营养

• 每份大小: Serves 12
• 卡路里: 380 cal
• 总脂肪: 29.1 g
• 饱和脂肪: 10.7 g
• 不饱和脂肪: 0.0 g
• 胆固醇: 0 mg
• 钠: 833.3 mg
• 总碳水化合物: 22.9 g
• 膳食纤维: 7.6 g
• 总糖: 5.0 g
• 蛋白质: 10.6 g