Directions:
- Spread bean dip over bottom of pan.
- In a bowl, mix together sour cream, mayo and dry taco mix. Spread over the top of the bean dip.
- Add to the top in layers: avocados, tomatoes, green onions and black olives.
- Put the cheddar and jalapeno dip into a large Ziploc bag. Cut one of the corners of the bag (large enough for the jalapeño pieces to pass through. Squeeze the sauce out evenly across the top of layered dip.
- Can be made hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 567.07 Kcal (2374 kJ) | ||
| Calories from fat | 452.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.23g | 77% | |
|---|---|---|---|
| Cholesterol | 19.92mg | 7% | |
| Sodium | 513.21mg | 21% | |
| Potassium | 1177.86mg | 25% | |
| Total Carbs | 30.17g | 10% | |
| Sugars | 5.37g | 21% | |
| Dietary Fiber | 16.56g | 66% | |
| Protein | 8.97g | 18% | |
| Vitamin C | 29.7mg | 50% | |
| Iron | 2.6mg | 15% | |
| Calcium | 150mg | 15% | |
| Amount Per 100 g | |||
| Calories | 167.25 Kcal (700 kJ) | ||
| Calories from fat | 133.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.82g | 77% | |
|---|---|---|---|
| Cholesterol | 5.87mg | 7% | |
| Sodium | 151.37mg | 21% | |
| Potassium | 347.4mg | 25% | |
| Total Carbs | 8.9g | 10% | |
| Sugars | 1.58g | 21% | |
| Dietary Fiber | 4.89g | 66% | |
| Protein | 2.65g | 18% | |
| Vitamin C | 8.8mg | 50% | |
| Iron | 0.8mg | 15% | |
| Calcium | 44.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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