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Five-Layer Mexican Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.4841
Energy (kCal)1058.9289
Carbohydrates (g)196.9789
Total fats (g)4.5844
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a food processor, puree beans, garlic, onion, clilantro, 2 T. lime juice, zest, Tabasco, cumin, salt and pepper and 2 T. hot water until smooth. | 2. Stir taco seasoning into sour cream. | 3. In larage bowl, mash avocados, until no large chunks remain. Stir in red onion, 2 T. lime juice, salt and pepper. | 4. On a platter, layer bean mixture, salsa and avocado mixture. Sprinkle with Cheddar and scatter olives and jalapenos over top. | 5. Serve with tortilla chips and crudites. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black bean 1 can drained rinsed 991.8141 181.3769 62.8246 4.1301
    garlic clove 2 chopped - - - -
    onion 1 chopped 21.3333 4.9813 0.5867 0.0533
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    lime zest 1 teaspoon grated - - - -
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    salt pepper - - - -
    taco seasoning 2 teaspoons 18.354 3.306 0.2565 0.0
    nonfat cream 1 container sour - - - -
    avocado 3 peeled pitted - - - -
    red onion 1/3 cup chopped 21.3333 4.9813 0.5867 0.0533
    salsa 1 jar - - - -
    cheddar cheese 1 1/2 1/2 low-fat shredded - - - -
    black olive 1/2 cup sliced - - - -
    jalapeno pepper 1/4 cup pickled sliced 6.525 1.4625 0.2048 0.0832
    tortilla chip - - - -

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



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