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Layered Southwestern Dip With A Twist

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Ingredients

Adjust Servings:
1 1/2 cups roasted garlic hummus or 1 1/2 cups bean dip
2 cups red onions, chopped
2 tablespoons lime juice
1 tablespoon cilantro, fresh, chopped
2 1/2 teaspoons salt
1 cup sour cream
2 cups tomatoes, chopped
3 large avocados, halved and pitted
1/2 cup tomatillo salsa
1 cup arugula or 1 cup spinach leaves, fresh and finely chopped
5 slices bacon, cooked and crumbled
1/4 cup cheese (finely shredded)

Nutritional information

251.3
Calories
193 g
Calories From Fat
21.5 g
Total Fat
6.7 g
Saturated Fat
19.6 mg
Cholesterol
795.7 mg
Sodium
13 g
Carbs
5.9 g
Dietary Fiber
3.2 g
Sugars
4.8 g
Protein
176g
Serving Size

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Layered Southwestern Dip With A Twist

Features:
  • Gluten Free
Cuisine:

This is an exceptionally delicious and easy to prepare dish, regardless all the layers. Use most any transparent, glass serving dish so the pretty layers can be seen through the dish.
Avocados contain no saturated fat or cholesterol and are virtually the only fruit that provides good-for-you mono-unsaturated fat. I found and adapted this recipe from the one at: http://www.avocadosfrommexico.com/Details.aspx?Id=138

  • 50 min
  • Serves 10
  • Easy

Ingredients

Directions

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Layered Southwestern Dip With a Twist, This is an exceptionally delicious and easy to prepare dish, regardless all the layers Use most any transparent, glass serving dish so the pretty layers can be seen through the dish Avocados contain no saturated fat or cholesterol and are virtually the only fruit that provides good-for-you mono-unsaturated fat I found and adapted this recipe from the one at: avocadosfrommexico com/Details aspx?Id=138, This is an exceptionally delicious and easy to prepare dish, regardless all the layers Use most any transparent, glass serving dish so the pretty layers can be seen through the dish Avocados contain no saturated fat or cholesterol and are virtually the only fruit that provides good-for-you mono-unsaturated fat I found and adapted this recipe from the one at: avocadosfrommexico com/Details aspx?Id=138


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Steps

1
Done

Hummus Layer. Use a 9-Inch by 7-Inch by 2 -Inch (11 Cup) Rectangular Baking Dish. Spread the Hummus (or Bean Dip If You Prefer) Evenly Over the Bottom of the Dish.

2
Done

Red Onion Layer. Put the Onions Into a Colander or Strainer and Rinse Well Under Cool Water. Shake Dry and Put Into a Small Bowl. Stir in 1 Tbsp of the Lime Juice, Cilantro and Tsp of the Salt. Arrange in a Single Layer Over the Hummus in the Dish.

3
Done

Sour Cream Layer. Mix the Sour Cream With Tsp Salt. Spread in a Layer Over the Onions.

4
Done

Tomato Layer. Pat the Tomatoes Dry and Mix With 1 Tsp Salt. Arrange Tomatoes Over Sour Cream.

5
Done

Guacamole Layer. Scoop the Avocado Pulp Out Into a Medium-Size Bowl. Coarsely Mash With a Fork. Stir in Salsa, Arugula, Remaining 1 Tbsp Lime Juice and About 1 Tsp Salt. Gently Spread the Arugula Guacamole Over the Tomatoes.

6
Done

Sprinkle With Bacon and Finely Shredded Cheese.

7
Done

Refrigerate Up to 2 Hours Before Serving.

8
Done

Serve With Thick Tortilla Chips, Sliced Jacima, or Vegetable Sticks.

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Logan Martinez

Grill master creating perfectly seared meats with mouthwatering flavors.

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