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Tex-mex Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.5831
Energy (kCal)1015.2985
Carbohydrates (g)44.039
Total fats (g)91.7406
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To Assemble: Peel, pit and mash avocados in medium bowl with lemon juice, garlic powder, salt and pepper. | 2. Combine sour cream, mayonnaise and taco seasoning mix in bowl. | 3. Spread beans on a large shallow serving platter. | 4. Top with seasoned avocado mixture. | 5. Layer with picante sauce, then with sour cream mixture. | 6. Sprinkle with chopped onions, tomatoes and olives. | 7. Cover with shredded cheese. | 8. (I sometimes use a mixture of Monterey Jack and Cheddar). | 9. Served chilled or room temperature with your favorite tortilla chips. | 10. You may substitute 2 cans drained green chilies for the olives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    avocado 3 ripe - - - -
    bean jalapeno dip 1 can refried - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    garlic powder 1/4 teaspoon 2.5653 0.5637 0.1283 0.0057
    picante sauce 1 cup 64.0 16.0 0.0 0.0
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    taco seasoning mix 1 package - - - -
    green onion 1 bunch chopped - - - -
    tomato 3 chopped 66.42 14.3541 3.2472 0.738
    olive 2 cans chopped chopped ripe - - - -
    cheddar cheese 1 cup shredded - - - -

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



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