Name: Macho Nacho Dip
Prep time: 15 min
Total time: 15 min
Yield: 15 servings
Cuisine: Mexican
Ingredients: 1 can (19 oz / 540 ml) white kidney beans, drained and rinsed; 1 cup light sour cream (5%); 2 Tbsp reduced-sodium taco seasoning; 1 cup frozen green sweet peas, thawed; 1 can diced green chiles; 3 large avocados; 1 ½ Tbsp freshly squeezed lime juice; 1 tsp minced garlic; ⅓ cup minced red onions; 1 Tbsp minced fresh cilantro; 1 ½ tsp reduced-sodium taco seasoning; ¼ tsp salt; &frac18; tsp freshly ground black pepper; 1 cup light sour cream (3% to 5%); 1 pkg (8 oz / 250 g) Philadelphia Brand Light Garden Vegetable Cream Cheese; 2 cup medium salsa; 1 tsp minced fresh cilantro; 1 cup packed grated light old (sharp) cheddar cheese (4 oz / 120 g); 1 ½ cup chopped iceberg lettuce; ⅓ cup minced red bell pepper; ¼ cup chopped green onions; 2 Tbsp minced black olives (optional)

Prep Time

15 min

Yields

15 servings

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

can (19 oz / 540 ml) white kidney beans, drained and rinsed

cup light sour cream (5%)

Tbsp reduced-sodium taco seasoning

Second Layer: Easy Peasy Guacamole

cup frozen green sweet peas, thawed

can diced green chiles

large avocados

1 ½

Tbsp freshly squeezed lime juice

tsp minced garlic

⅓

cup minced red onions

Tbsp minced fresh cilantro

1 ½

tsp reduced-sodium taco seasoning

tsp salt

&frac18; tsp freshly ground black pepper

Third Layer: Dreamy and Creamy

cup light sour cream (3% to 5%)

pkg (8 oz / 250 g) Philadelphia Brand Light Garden Vegetable Cream Cheese

Fourth Layer: Everybody Salsa!

cup medium salsa

tsp minced fresh cilantro

Fifth Layer: Cheesy Decoration

cup packed grated light old (sharp) cheddar cheese (4 oz / 120 g)

1 ½

cup chopped iceberg lettuce

⅓

cup minced red bell pepper

cup chopped green onions

Tbsp minced black olives (optional)

Ingredient Substitution Guide

directions

Step 1

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.

Step 2

Place peas and green chiles (with their liquid) in the bowl of a mini food processor and purée until completely smooth. Set aside.

Step 3

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.

Step 4

In a medium bowl, stir together sour cream and cream cheese until well blended. Spread cream cheese mixture evenly over guacamole.

Step 5

Mix salsa and cilantro in a small bowl. Spread salsa over cream cheese layer.

Step 6

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.

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Macho Nacho Dip