Colossal, multi-layered Tex-Mex nacho dip.
Makes 15 servings, about 2/3 cup each.
Per serving: 194 calories, 10 g total fat (3.7 g saturated fat), 8 g protein, 19 g carbohydrate, 5.3 g fiber, 23 mg cholesterol, 514 mg sodium.
ingredients
First Layer (Bottom): Full o' Beans
Second Layer: Easy Peasy Guacamole
Third Layer: Dreamy and Creamy
Fourth Layer: Everybody Salsa!
Fifth Layer: Cheesy Decoration
directions
Place beans, sour cream and taco seasoning in the bowl of a mini food processor and purée until smooth. Spread evenly over bottom of 8 x 11 x 2-inch glass baking dish. Cover and refrigerate with plastic wrap while you make second layer.
Place peas and green chiles (with their liquid) in the bowl of a mini food processor and purée until completely smooth. Set aside.
Peel and pit avocados and place pieces in a large bowl. Toss with lime juice and garlic. Mash well using a potato masher. Add pureed peas and all remaining ingredients and mix well. Spread evenly over bean layer. Cover and refrigerate while you make third layer.
In a medium bowl, stir together sour cream and cream cheese until well blended. Spread cream cheese mixture evenly over guacamole.
Mix salsa and cilantro in a small bowl. Spread salsa over cream cheese layer.
Sprinkle grated cheddar evenly over salsa. Top with chopped lettuce, followed by red pepper, green onions and black olives (if using). Cover with plastic wrap and refrigerate for 1 to 2 hours before serving. Serve with multigrain nacho chips.