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
Tortilla chips, optional
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Total Fat | 14 g | 21% |
| Saturated Fat | 6 g | 31% |
| Cholesterol | 25 mg | 8% |
| Sodium | 528 mg | 22% |
| Carbohydrate | 10 g | 3% |
| Dietary Fiber | 3 g | 13% |
| Protein | 5 g | 10% |
| Vitamin C | 4 mg | 7% |
| Calcium | 107 mg | 11% |
| Iron | 1 mg | 4% |
| Vitamin A | 496 iu | 10% |
| Calories | 184 kcal | 9% |
| Sugars | 2 g |
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 tortilla chips, if desired.
Fiesta 7 Layer Dip
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