Holly's Nacho Dip
Ready In: 30 mins
Serves: 12
Ingredients
Bottom Layer
- 1 (19 ounce) can white kidney beans, drained and rinsed
- 1 cup sour cream
- 2 tablespoons taco seasoning (try low sodium, its just as good!)
Second Layer
- 1 cup frozen green pea, thawed (the peas will make your guacamole bright green and more nutritious!)
- 1 (7 ounce) can green chilies
- 3 large avocados
- 2 tablespoons lime juice
- 1 -2 teaspoon minced garlic
- 1⁄4 cup minced red onion
- 2 teaspoons taco seasoning
- salt and pepper
Third Layer
- 1 cup sour cream
- 1 (8 ounce) package cream cheese (8 oz/250 g, at room temperature)
Fourth Layer
- 2 cups southwestern style salsa (the corn & black beans make it yummy)
Fifth Layer
- 2 cups shredded sharp cheddar cheese
- 1 1⁄2 cups shredded lettuce
- 1⁄3 cup minced red bell pepper
- 1⁄4 cup chopped green onion
Directions
- Bottom Layer:
- Place beans, sour cream and taco seasoning in the bowl of a small food processor and puree until smooth.
- Spread evenly over bottom of 8 x 11 x 2-inch glass baking dish. Cover and refrigerate with plastic wrap while you make second layer.
- Second Layer:
- Place peas and green chilies (with their liquid) in the bowl of a small food processor and puree until completely smooth. Set aside.
- Peel and pit avocados and place pieces in a large bowl. Toss with lime juice and garlic. Mash well using a potato masher.
- Add pureed peas and all remaining ingredients and mix well.
- Spread carefully and evenly over bean layer. Cover and refrigerate while you make third layer.
- Third Layer:
- In a medium bowl, stir together sour cream and cream cheese until well blended.
- Spread cream cheese mixture evenly over guacamole.
- Fourth Layer:
- Spread salsa over cream cheese layer.
- Fifth Layer:
- Sprinkle grated cheddar evenly over salsa.
- Top with chopped lettuce, followed by red pepper, and green onions.
- Cover with plastic wrap and refrigerate for 1 to 2 hours before serving.
- Serve with nacho chips and enjoy!
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