prep 20 minutes chill 4 hours
- 2 16-oz. cans refried beans
- 1 cup bottled salsa
- 1 14-oz. pkg. refrigerated guacamole
- 1 16-oz. carton sour cream
- 2 cups shredded cheddar or taco cheese (8 oz.)
- ½ cup sliced green onions
- ½ cup sliced pitted ripe olives
- 2 cups chopped, seeded tomatoes
- 16 cups tortilla chips
1. In a bowl stir together refried beans and salsa; spread into a 3-qt. rectangular baking dish. Carefully layer guacamole and sour cream over bean mixture. Top with cheese, green onions, and olives. Cover and chill at least 4 hours.
2. Before serving, sprinkle with chopped tomatoes. Serve with tortilla chips.
number of servings 32 (¼ cup dip and ½ cup chips each)
per serving 179 cal., 11 g fat (4 g sat. fat), 15 mg chol., 340 mg sodium, 16 g carb., 3 g fiber, 1 g sugars, 5 g pro.
MAKE AHEAD
Prepare as directed through Step 1. Cover and refrigerate up to 24 hours before serving. Serve as directed.
HEALTHY CHOICE
There are some products that you would never know by taste that they are reduced-fat. If you are counting calories and watching fat, swap in fat-free refried beans, light sour cream, and reduced-fat cheese.