Layered Ranchero Dip
Harper 5★ Ratings
Times
- Prep time: 20 minutes
- Total time: 20 minutes
Yield
11 cups
Layered Ranchero Dip
Ingredients
- 1 (10.5-oz) cans jalapeno-flavored bean dip
- 1 (8-oz) container sour cream
- ⅔ cup mayonnaise
- 1 pkg taco seasoning mix
- 1–2 (2.5-oz) cans chopped green chiles, drained
- 4 ripe medium avacados
- 2 tbsp lemon or lime juice
- ¼ tsp garlic powder
- 8 oz shredded cheddar cheese
- 2 cups sliced green onions
- 2 cups chopped tomatoes
- 1 (6-oz) can pitted ripe olives, chopped
Instructions
- On a large round serving platter, spread bean dip in a thin layer.
- In a small bowl, combine sour cream, mayonnaise, and taco seasoning mix. Blend well. Spread over bean dip. Sprinkle with chiles.
- Peel and pit avocados and place in a small bowl. Mash avocados. Add lemon juice and garlic powder. Mix well. Spread over chiles.
- Sprinkle with cheese, onions, tomatoes, and olives.
- Serve with tortilla chips.
Notes
Nutrition Info:
Serving size: ¼ cup
Calories: 110 • Calories from fat: 80 • Total fat: 9g 14% • Saturated fat: 3g 15% • Cholesterol: 10mg 3% • Sodium: 230mg 10% • Total carbohydrate: 5g 2% • Dietary fiber: 2g 8% • Sugars: 1g • Protein: 3g • Vitamin A: 8% • Vitamin C: 6% • Calcium: 8% • Iron: 6%
“Layered Ranchero Dip,” Pillsbury Complete Cookbook: Recipes from America’s Most Trusted Kitchens (New York, NY: Clarkson Potter/Publishers, 2000), 18.
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