Layered Ranchero Dip

Appetizers, Cold, Dips, Entertaining, Finger Foods, No-Bake, Southwestern, Spicy

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.