Southern Avocado Seven-Layer Dip
Barbecue sauce and baked beans give this dip a comforting southern twist.
Servings and Ingredients
|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|
|⅓ c.||green onions, finely chopped plus additional for garnish|
|2||medium 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
- 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.
- 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.
670 Calories per serving
Amounts Per Serving
- Total Fat: 46g
- Cholesterol: 35mg
- Sodium: 800mg
- Total Carbohydrates: 59g
- Protein: 14g
Vitamin A 20%
Vitamin C 60%
Hy-Vee Seasons Fall 2015.