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Dip, Seven-Layer II (D, TNT)
Source: Kraft foods
Serves: 48 servings, 2 Tbsp. dip and 14 chips each

1 16-ounce can refried beans
1 tbsp. taco seasoning mix
1 cup sour cream
1 cup salsa
1 cup lettuce, shredded
1 cup Mexican-style cheese, shredded
1/2 cup green onion slices
2 tbsp. olives, sliced and pitted

Mix everything.

Poster's Notes:
I used plain red beans. Kidney beans may also be substituted. For the cheese, I used cheddar, and I did not include the green onion.

A couple of months ago, I found a really interesting recipe for a bean dip. I'd been wanting to make it before posting the recipe, and I finally had the chance for our temple's pot luck Shavuot dinner. As I said, it's a dip, not a main dish.

Posted by Marilyn Judovin, Z'L

Nutritional Info Per Serving: Calories 160, Total fat 6g, Saturated fat 2g, Cholesterol l5mg, Sodium 490mg, Carbohydrate 24g, Dietary fiber 1g, Sugars 3g, Protein 3g, Vitamin A 0%, Vitamin C 0%, Calcium 8%, Iron 6%