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Spicy Layered Taco Dip
Servings:
Serves 6 to 8 as an appetizerPrep Time:
15 minutesCook Time:
20 minutes
Ingredients
1 (10-oz.) container Taste of Inspirations Spicy Southwestern Dip
1 1/16 &1 (16-oz.) can Nature's Promise Organic Vegetarian Refried Pinto Beans; ficelle
1/4 cup water
1 cup guacamole
3/4 cup mild pico de gallo
1/2 cup shredded iceberg lettuce
1/4 cup chopped radishes
3 Tbsp. fresh cilantro leaves
Tortilla chips, for serving
Directions
1. Center a rack in oven and heat to 375 degrees.
2. Scrape dip into a greased 1 1/2- or 2-quart oven-safe baking dish and spread into an even layer. In a medium bowl, stir together beans and water until blended, then transfer to prepared dish and spread into an even layer on top of dip. Cover with foil.
3. Bake until beans are heated through and dip begins to bubble and brown around edges, 15 to 20 minutes. Remove from oven and layer guacamole, pico de gallo, lettuce, radishes, and cilantro over top of beans (dish will be hot). Serve warm with tortilla chips.
Hannaford fresh Magazine, October-November 2022
Nutrition
| Nutritional Facts | |
| Servings | Serves 6 to 8 |
| Base Nutrients | |
| Calories | 220 kcal (11%) |
| Calories from Fat | 144 kcal (0%) |
| Total Fat | 16 g (25%) |
| Saturated Fat | 5 g (25%) |
| Cholesterol | 20 mg (7%) |
| Sodium | 630 mg (26%) |
| Total Carbohydrates | 15 g (5%) |
| Dietary Fiber | 6 g (24%) |
| Protein | 6 g (10%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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