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Taco Dip Aka 7 Layer Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)99.8287
Energy (kCal)2116.1927
Carbohydrates (g)106.5167
Total fats (g)151.1112
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix refried beans & taco seasoning with an electric mixer and spread into the bottom of a 9x12 inch pan. | 2. Mix sour cream & softened cream cheese with an electric mixer and spread over bean layer. | 3. Spoon chopped chilies, distributing evenly over the cream cheese/sour cream layer. | 4. Sprinkle chopped green peppers, scallions & black olives as your next layer. | 5. Next we add the salsa, but I usually drain it a bit in a colander because too much liquid will cause the dip to be soggy. Distribute evenly across the pan. | 6. Sprinkle with shredded cheese & refrigerate until ready to serve. | 7. Serve with tortilla chips. The dip is rather heavy so stronger chips are best. Tostitos Gold or scoops work best. | ---------------------------------------------------------------------------
    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 1 packet - - - -
    cream 8 ounces sour 449.056 10.5007 5.5338 43.885
    cream cheese 8 ounces softened 669.06 7.938 16.1028 64.8648
    green chilies 1 can chopped 89.955 21.2744 4.4978 0.4498
    green pepper 1 chopped 29.8 6.9136 1.2814 0.2533
    scallion 1 bunch chopped - - - -
    black olive 1 can sliced - - - -
    chunky salsa 1 jar - - - -
    cheddar cheese 16 ounces shredded shredded 798.3217 48.5797 60.8267 40.279
    tortilla chip 1 - - - -

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



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