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Beth's Taco Dip

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.1787
Energy (kCal)1557.671
Carbohydrates (g)119.3656
Total fats (g)87.5272
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spread beans evenly on the bottom of a baking dish or casserole. (I use a quiche dish). | 2. Mash avocados with chili powder, onion, pepper and garlic. Spread avocado mixture over the beans. Next, layer the sour cream over the first two layers. | 3. Mix together the taco sauce, cheese, jalapeño sauce, olives, scallions, and tomatoes. Spread over the sour cream layer. | 4. Serve with tortilla chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bean 16 ounces refried 131.5416 18.5973 19.0509 2.2680000000000002
    cream 8 ounces sour 449.056 10.5007 5.5338 43.885
    avocado 3 - - - -
    cheddar cheese 16 ounces shredded 798.3217 48.5797 60.8267 40.279
    taco sauce 10 ounces mild 70.8737 17.7184 0.0 0.0
    jalapeno sauce 0.25 bottle - - - -
    black olive 1/2 cup chopped - - - -
    scallion 1/2 cup chopped 16.0 3.67 0.915 0.095
    tomato 1 1/2 cups chopped 40.23 8.6942 1.9668 0.447
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075

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



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