Directions for: Macho Nacho Dip
Ingredients
First Layer (Bottom): Full o' Beans1 can (19 oz / 540 ml) white kidney beans, drained and rinsed
1 cup light sour cream (5%)
2 Tbsp reduced-sodium taco seasoning
Second Layer: Easy Peasy Guacamole1 cup frozen green sweet peas, thawed
1 can diced green chiles
3 large avocados
1 Tbsp freshly squeezed lime juice
1 tsp minced garlic
cup minced red onions
1 Tbsp minced fresh cilantro
1 tsp reduced-sodium taco seasoning
tsp salt
⅛ tsp freshly ground black pepper
Third Layer: Dreamy and Creamy1 cup light sour cream (3% to 5%)
1 pkg (8 oz / 250 g) Philadelphia Brand Light Garden Vegetable Cream Cheese
Fourth Layer: Everybody Salsa!2 cup medium salsa
1 tsp minced fresh cilantro
Fifth Layer: Cheesy Decoration1 cup packed grated light old (sharp) cheddar cheese (4 oz / 120 g)
1 cup chopped iceberg lettuce
cup minced red bell pepper
cup chopped green onions
2 Tbsp minced black olives (optional)
Directions
First Layer (Bottom): Full o' Beans1. Place beans, sour cream and taco seasoning in the bowl of a mini food processor and pure 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.
Second Layer: Easy Peasy Guacamole1. Place peas and green chiles (with their liquid) in the bowl of a mini food processor and pure until completely smooth. Set aside.
2. 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.
Third Layer: Dreamy and Creamy1. In a medium bowl, stir together sour cream and cream cheese until well blended. Spread cream cheese mixture evenly over guacamole.
Fourth Layer: Everybody Salsa!1. Mix salsa and cilantro in a small bowl. Spread salsa over cream cheese layer.
Fifth Layer: Cheesy Decoration1. 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.
See more: Mexican, Party Favourites, Healthy, Low-Fat, Vegetarian, Cheese, Appetizer