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1-2-3 Mexican Dip

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.2254
Energy (kCal)1047.8388
Carbohydrates (g)61.0985
Total fats (g)83.6879
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the refried beans, 1/4 cup of the salsa, the chili powder, cumin, and oregano in a medium bowl. Spread evenly over the bottom of a 9-inch round ceramic casserole dish (at least 2 inches deep) or an 8-by-8-by-2 1/4-inch glass baking dish. | 2. Combine the sour cream, mayonnaise, red onion, cilantro, and onion powder in a small bowl. Spread over the top of the beans mixture. | 3. Combine the bell pepper and the remaining 1 1/4 cups salsa in a small bowl. Gently spread over the sour cream mixture, being careful to not mix the layers. Top with the cheese and jalapeno and refrigerate until chilled, at least 1 hour. 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
    salsa 1 1/2 cups 113.1 25.896 5.928 0.6629999999999999
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    oregano 3/4 teaspoon dried 1.9875 0.5169 0.0675 0.0321
    cream 3/4 cup sour 341.55 7.9868 4.209 33.3788
    mayonnaise 1/2 cup 418.76 0.0 0.4292 46.4
    red onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    cilantro 1/3 cup chopped 1.2267 0.1957 0.1136 0.0277
    onion powder 1 teaspoon 8.184 1.8989 0.2498 0.025
    red bell pepper 1 seeded deribbed chopped - - - -
    extra sharp cheddar cheese 1 cup grated - - - -
    jalapeno chile 1 cut - - - -
    tortilla chip - - - -

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



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