Southern Avocado Seven-Layer Dip

Recipe

Appetizer
Southern Avocado Seven-Layer Dip

Primary Media

Plastic cup layered with beans, corn, sour cream, guacamole, tomatoes, green onion and cheese

User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings
30min
Prep
30min
Total

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    Description

    Barbecue sauce and baked beans give this dip a comforting southern twist. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    6avocados
    3 tbsp.fresh lime juice
    Hy-Vee salt, to taste
    1(15-oz.) can baked beans
    3 c.corn kernels, fresh or thawed, if frozen
    1(8-oz.) container ranch-style vegetable dip
    c.green onions, finely chopped plus additional for garnish
    2medium tomatoes, seeded and finely chopped
    ½ c.Hy-Vee shredded cheddar cheese
    ¼ c.Hy-Vee barbecue sauce
    Hy-Vee corn, or wavy potato chips, optional

    Things To Grab

    • Food processor
    • 6 1-cup clear plastic containers

    Directions

    1. Halve and seed avocados; scoop out pulp and add to a food processor. Add lime juice. Cover and process until almost smooth. Season to taste with salt.
    2. In six 1-cup clear plastic containers, layer beans, corn, vegetable dip and pureed avocado mixture. Top with chopped green onions, tomato and cheese. Drizzle with barbecue sauce. If desired, garnish with green onion tops. Serve immediately or cover and refrigerate for several hours or overnight. If desired, serve with chips.

    Nutrition facts

    Servings

    670 Calories per serving

    Amounts Per Serving

    • Total Fat: 46g
    • Cholesterol: 35mg
    • Sodium: 800mg
    • Total Carbohydrates: 59g
    • Protein: 14g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 60%
    0%
    Iron 20%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Fall 2015.