5-Layer Mexican Dip or Nachos Supreme
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 teaspoon salt
- 1 cup sour cream
- 1/4 teaspoon garlic powder
- 2/3 cup mayonnaise
- 2 cups cheddar cheese shredded
- 2 cups tomatoes chopped
- 3 tablespoons chopped fresh cilantro
- 1 can spicy refried beans
- 1 (1 ounce) packagelawry's taco seasoning mix (or <
- 2 cans diced green chilies (or salsa)
- 4 small
- 2 tablespoons fresh lemon or 2 tablespoons lime juice
- 2 cups green onions chopped
- 6 ounces chopped black olives
- tortilla chips warmed (such as scoops)
- Carbohydrate 4.30496800555788 g
- Cholesterol 33.3729166948785 mg
- Fat 14.9837494893209 g
- Fiber 0.930101272350166 g
- Protein 6.44261229380685 g
- Saturated Fat 6.58995988410535 g
- Serving Size 1 1 serving(s) (95g)
- Sodium 375.125057037981 mg
- Sugar 3.37486673320771 g
- Trans Fat 4.27249525764154 g
- Calories 175 calories
In a 13 x 9-inch glass serving dish, spread the refried beans. Mix together the sour cream, mayonnaise and seasoning mix. Spread this on top of the beans. Put on a layer of the chopped green chiles (both cans). Note: You may substitute 8 ounces of chunky salsa for the chopped green chiles. Mix together the diced avocados, lemon juice, salt and garlic powder. Spread this on top of the green chiles. Mix together the shredded cheese, green onions, chopped tomatoes and chopped olives. Sprinkle this on top. Garnish with chopped fresh cilantro. May be served right away, or cover and chill for up to 24 hours. -OR-, to serve hot:, bake at 350 degrees F until hot and bubbly, about 15 minutes. Serve with warm tortilla chips (we like Tortilla Scoops). TO MAKE NACHOS SUPREME:. Layer dip with tortilla chips and sliced carne asada steak, pollo asada, seasoned ground beef, or shredded chicken; top with extra shredded cheese and diced green chiles. Bake or microwave briefly until heated through and the cheese has melted. Enjoy!
