[edit] Ingredients
21 |
ounces Nonfat Jalapeno Bean Dip |
8 |
ounces Nonfat Sour Cream |
⅔ |
cup Nonfat Mayonnaise |
1 |
|
4 |
ounces Jalapeno Peppers, Canned, chopped |
2 |
medium Avocados |
2 |
tablespoons Lemon Juice |
¼ |
teaspoon Garlic Powder |
1 |
cup Nonfat Cheddar Cheese, shredded |
1 |
cup Green Onions, sliced |
1 |
cup Tomatoes, chopped |
6 |
ounces Olives, Ripe, chopped fine |
[edit] Preparation
Step 1 |
On a large round platter, thinly spread bean dip. In small bowl, mix sour cream, mayo and taco seasoning. Spread over bean dip. Sprinkle with jalapenos. Peel, pit and mash the avocados; add lemon juice and garlic powder; mix well. Spread over jalapenos. Sprinkle with cheese, onions, tomatoes and olives. Serve with baked tortilla chips. |
Step 2 |
NOTES : The original recipe had full fat version of all ingredients but this was great with the nonfat substitutions. |
[edit] About Layered Ranchero Dip
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