Layered Ranchero Dip

February 03, 2013

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I've eaten many differnt versions of this "7 Layer Dip", most of which leave me feeling like they were bland and just ho hum . This version takes the opportunity to add flavor to each layer. Finally a mexican style dip with a little kick to it. You can take it down a notch if you need to by using regular style bean dip instead of the jalapeno version.

2 10.5 oz. cans jalepeno bean dip
1 cup sour cream
2/3 cup mayonaisse
1 packet taco seasoning mix
1 4 oz. can chopped green chilies
2 medium avacados
2 tablespoons lime juice
1 teaspoon salt
1/4 teaspoon garlic powder
8 oz. sharp cheddar cheese, grated
3 green onions, sliced thin
1 chopped tomato
1 4oz. can sliced black olives, drained

On a 13" round platter, spread the bean dip all over the bottom leaving a boarder of the platter showing.. In a small bowl, combine the sour cream, mayo and taco seasoning packet. Spread over the top of the beans, leaving a narrow boarder of the beans showing our from underneath. Layer on the green chilies. In a small bowl, mash the avacados with the lime juice, garlic powder and salt. Spread over the top of the chilies. Next layer on the cheese, then green onions, tomaotes and finally olives. Cover and chill until serving. Serve with tortilla chips.

Nutritions

Calories
1555

Sodium
3602mg
150% DV

Fat
109g
168% DV

Protein
52g
105% DV

Carbs
96g
32% DV

Fiber
26g
107% DV