Rosarita® 7 Layer Dip
Minutes Prep Time: 20
Minutes Total Time: 140
Servings: 14
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 140
Servings: 14
Difficulty: easy
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved
1 can (16 oz each) Rosarita® Traditional Refried Beans
1 container (12 oz each) refrigerated guacamole
1 container (16 oz each) sour cream
1 pkg (1.25 oz each) taco seasoning mix
1 cup shredded Cheddar and Monterey Jack cheese blend
1 can (2.25 oz each) sliced ripe olives, drained
1/4 cup sliced green onions
pita chips, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 103 mg | 10% |
Carbohydrate | 11 g | 4% |
Cholesterol | 27 mg | 9% |
Total Fat | 14 g | 21% |
Iron | 1 mg | 4% |
Calories | 185 kcal | 9% |
Sodium | 562 mg | 23% |
Protein | 5 g | 10% |
Saturated Fat | 6 g | 28% |
Sugars | 2 g | 0 |
Vitamin C | 4 mg | 7% |
Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with pita chips, if desired.
Rosarita® 7 Layer Dip