Five-Layer Mexican Dip

Vegetarian
Gluten Free
Health score
10%
Five-Layer Mexican Dip
25 min.
10
364kcal

Suggestions


Are you ready to elevate your snacking game? This Five-Layer Mexican Dip is the perfect blend of flavors and textures that will have your taste buds dancing! Whether you're hosting a party, enjoying a cozy night in, or just looking for a delicious appetizer, this dip is sure to impress. With its vibrant layers of creamy avocado, zesty salsa, and hearty black beans, it’s not only a feast for the eyes but also a wholesome treat.

What makes this dip even more appealing is that it’s vegetarian and gluten-free, making it a fantastic option for a variety of dietary preferences. In just 25 minutes, you can whip up a dish that serves 10 people, making it ideal for gatherings or family get-togethers. Each serving is packed with flavor and comes in at a reasonable 364 calories, so you can indulge without the guilt!

Imagine digging into a colorful platter layered with smooth bean puree, tangy sour cream, and fresh ingredients, all topped off with shredded low-fat Cheddar and a sprinkle of olives and jalapeños. Serve it with crispy tortilla chips and fresh crudités for a delightful crunch. This Five-Layer Mexican Dip is not just a snack; it’s an experience that brings people together. Get ready to dive in!

Ingredients

  •  avocado pitted peeled
  • 0.5 cup olives black sliced
  • 15.5 oz black beans drained and rinsed canned
  • 0.3 cup cilantro leaves fresh chopped
  • cloves garlic chopped
  • teaspoon ground cumin 
  • 0.3 cup juice of lime 
  • teaspoon lime zest grated
  • 1.5 cups cheddar cheese shredded low-fat
  • small onion chopped
  • 0.3 cup jalapeño peppers sliced
  • 0.3 cup onion red chopped
  • 16 oz salsa 
  • 10 servings salt and pepper 
  • 16 oz cream fat-free sour
  • 0.5 teaspoon all the tabasco sauce you handle 
  • teaspoons taco seasoning 
  • 10 servings tortilla chips for serving

Equipment

  • food processor
  • bowl

Directions

  1. In a food processor, puree beans, garlic, onion, cilantro, 2 Tbsp. lime juice, zest, Tabasco, cumin, salt, pepper and 2 Tbsp. hot water until smooth.
  2. Stir taco seasoning into sour cream. In a large bowl, mash avocados until no large chunks remain. Stir in red onion, 2 Tbsp. lime juice, salt and pepper.
  3. On a platter, layer bean mixture, sour cream, salsa and avocado mixture.
  4. Sprinkle with Cheddar and scatter olives and jalapeos over top.
  5. Serve with tortilla chips and crudits.

Nutrition Facts

Calories364kcal
Protein12.98%
Fat40.57%
Carbs46.45%

Properties

Glycemic Index
19.3
Glycemic Load
0.76
Inflammation Score
-7
Nutrition Score
15.568695767418%

Flavonoids

Cyanidin
0.2mg
Epicatechin
0.22mg
Epigallocatechin 3-gallate
0.09mg
Eriodictyol
0.13mg
Hesperetin
0.63mg
Naringenin
0.03mg
Luteolin
0.04mg
Isorhamnetin
0.62mg
Kaempferol
0.08mg
Myricetin
0.01mg
Quercetin
2.83mg

Nutrients percent of daily need

Calories:363.71kcal
18.19%
Fat:17.19g
26.45%
Saturated Fat:3g
18.75%
Carbohydrates:44.29g
14.76%
Net Carbohydrates:34.28g
12.47%
Sugar:3.37g
3.74%
Cholesterol:7.64mg
2.55%
Sodium:1094.15mg
47.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.38g
24.76%
Fiber:10g
40.02%
Phosphorus:288.99mg
28.9%
Folate:91.7µg
22.92%
Vitamin K:22.82µg
21.73%
Vitamin E:3.12mg
20.78%
Calcium:203.52mg
20.35%
Potassium:709.26mg
20.26%
Magnesium:74.46mg
18.61%
Vitamin B6:0.36mg
18.05%
Vitamin B2:0.28mg
16.42%
Copper:0.29mg
14.55%
Vitamin C:11.71mg
14.19%
Vitamin B5:1.42mg
14.18%
Manganese:0.28mg
14.04%
Vitamin B1:0.19mg
12.68%
Iron:2.14mg
11.89%
Vitamin A:587.6IU
11.75%
Zinc:1.7mg
11.31%
Vitamin B3:2.18mg
10.89%
Selenium:7.56µg
10.8%
Vitamin B12:0.22µg
3.65%
Source:My Recipes