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Layered Mexican Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)62.6109
Energy (kCal)2190.2289
Carbohydrates (g)121.184
Total fats (g)179.5966
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Layer in the bottom of pan (I use the disposable foil 13x9 inches pan, have also used 2 disposable pie plates.) the can of refried beans. | 2. Make guacamole by mashing with a fork or in food processor the 2 avacados with the salsa, onion, lemon juice and 1/4 Cup sour cream. Place guacamole layer on top of beans. | 3. Spread rest of sour cream over guacamole. | 4. Sprinkle cheese layer over sour cream layer. | 5. Sprinkle tomatoes and then scallions over cheese. (Olives too, if you like em). | 6. Cover and chill before serving. | 7. Serve with tortilla chips or veggies, soooo good. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spicy bean 1 can refried - - - -
    avocado 2 ripe - - - -
    cream 16 ounces sour divided 1496.8532 30.1639 16.4654 157.3057
    salsa 2 tablespoons 10.44 2.3904 0.5472 0.0612
    onion 2 tablespoons minced 8.0 1.868 0.22 0.02
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    cheddar cheese 8 ounces shredded pre-shredded unseasoned 399.1609 24.2898 30.4133 20.1395
    tomato 2 diced 80.4198 17.3796 3.9316 0.8936
    scallion 6 chopped 192.0 44.04 10.98 1.14
    black olive sliced - - - -

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



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