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Five Layer Chip Dip

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Ingredients

Adjust Servings:
15 ounces vegetarian refried beans
1 cup low-fat sour cream
1 1/2 cups salsa
1/2 cup cheddar cheese, finely shredded
2 avocados
1 small onion, diced
1 garlic clove, finely minced
1 1/2 tablespoons lime juice, fresh
1/2 plum tomato, chopped
1 pickled hot red chilies, minced
3 tablespoons fresh cilantro, chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 pinch black pepper

Nutritional information

226.1
Calories
161 g
Calories From Fat
18 g
Total Fat
6.5 g
Saturated Fat
25.6 mg
Cholesterol
471.7 mg
Sodium
13.7 g
Carbs
5.9 g
Dietary Fiber
3.3 g
Sugars
6.1 g
Protein
203g
Serving Size

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Five Layer Chip Dip

Features:
    Cuisine:

      Used lemon and parsley in place of lime and cilantro (preference) and loved it. Light and fluffy dip. Served with a bag of corn tortilla chips.

      • 30 min
      • Serves 6
      • Easy

      Ingredients

      Directions

      Share

      Five Layer Chip Dip, A heavenly main dish that I serve with my own corn or flour tortilla chips, so that nothing is fried , Used lemon and parsley in place of lime and cilantro (preference) and loved it Light and fluffy dip Served with a bag of corn tortilla chips , Used lemon and parsley in place of lime and cilantro (preference) and loved it Light and fluffy dip Served with a bag of corn tortilla chips


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      Steps

      1
      Done

      First, Prepare the Guacamole. Mash the Avocadoes, and Mix Then With the Lime Juice, Tomato, Garlic, Jalepeno,Onion, Cilantro, Cumin, Chili, Powder and Pepper. Set Aside.

      2
      Done

      in a 9 by 7 Inch or Similar Glass Baking Dish, Layer the Refried Beans, Then the Guacamole, Then the Sour Cream, Then the Salsa (use 1 1/2 Cup or One Jar), Then the Cheese.

      3
      Done

      Dip Your Chips!

      Avatar Of Quinten Conley

      Quinten Conley

      Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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