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Taco Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.6798
Energy (kCal)1008.0217
Carbohydrates (g)36.3807
Total fats (g)90.6345
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spread the refried beans in the bottom of a 13x9x2 baking dish. | 2. Cut, remove pits and peel the avocados. | 3. Place in a bowl with lemon juice and Tobasco (if desired) and mash with fork or potato masher til smooth (some little chunks are okay). | 4. Gently spread over beans. | 5. Combine the sour cream and taco seasoning, stir well. | 6. Spread over avocado. | 7. Top with one layer each of lettuce, cheese, Green onion and olives (in that order). | 8. Serve immediately with tortilla chips and salsa on the side or store covered in the refrigerator til serving time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bean 1 can refried 80.0 11.3103 11.5862 1.3793
    taco seasoning mix 1 packet - - - -
    cream 2 cups sour 910.8 21.298000000000002 11.224 89.01
    avocado 2 ripe - - - -
    lemon juice 2 teaspoons 2.2367 0.7015 0.0356 0.0244
    tabasco sauce - - - -
    lettuce 1 cup shredded 5.4 1.0332 0.4896 0.054000000000000006
    cheddar cheese 1 cup shredded - - - -
    green onion 1/2 cup sliced 9.585 2.0377 0.3444 0.1668
    black olive 1 can sliced - - - -
    salsa - - - -
    tortilla chip - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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