Seven-Layer Mexican Dip

Seven-Layer Mexican Dip
Yield: 6 cups Prep 30 mins


  • 1 clove garlic
  • 1 can (16 ounces) pink or kidney beans, rinsed and drained
  • 1/4 cup medium-hot picante sauce OR: salsa
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • Guacamole (see recipe on
  • 2/3 cup reduced-fat sour cream
  • 3/4 cup sliced pitted black olives
  • 1/2 cup drained) Salsa Fresca (recipe on OR: 1/2 cup chopped tomatoes, drained
  • 1 large green onion, sliced
  • 1/2 cup (2 ounces) shredded Cheddar cheese

Make It

1. Place the garlic in a food processor. Whirl until chopped. Add the drained beans, picante sauce, chili powder and cumin. Whirl until smooth, about 1 minute. Spread in a large serving dish.

2. Spread guacamole over bean mixture, leaving border of bean showing. Spread sour cream evenly over top almost to edges, leaving guacamole border.

3. Sprinkle olives evenly over top. Spoon on salsa or tomatoes, spreading level. Sprinkle on green onion and cheese. Cover and refrigerate up to 4 hours before serving. Makes about 6 cups.

Nutrition Facts

Amount Per Serving: cal. (kcal): 76, Fat, total (g): 4, chol. (mg): 5, carb. (g): 7, pro. (g): 3, sodium (mg): 131, Percent Daily Values are based on a 2,000 calorie diet.