Touchdown Taco Dip
Servings and Ingredients
|1 (16 oz) can Hy-Vee refried beans|
|1 (2.25 oz) can Hy-Vee sliced ripe olives, drained|
|1 c. Hy-Vee 2% milk finely shredded Mexican cheese|
|1 (16 oz) container Hy-Vee sour cream|
|1 (8 oz) pkg Hy-Vee 1/3-less-fat cream cheese, softened|
|1 (1.25 oz) package Hy-Vee taco seasoning|
|4 avocados, peeled and pitted|
|1 tsp. lemon juice|
|Red bell pepper, sliced tomatoes and jicama, optional|
- In an 11-by-7-inch baking dish, spread refried beans. Top evenly with olives and shredded cheese.
- With electric mixer, cream sour cream, cream cheese and taco seasoning. Spread evenly over shredded cheese.
- Beat avocado and lemon juice with electric mixer until mostly smooth. Spread evenly over cream cheese mixture.
- If desired, garnish top of dip with red bell peppers, sliced tomatoes and jicama.
80 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 10mg
- Sodium: 160mg
- Total Carbohydrates: 5g
- Protein: 2g
Vitamin A 2%
Vitamin C 2%
Hy-Vee weekly ad from the week of February 2, 2011.