Pharmacy Notices
Side | Snack

7-Layer Dip

  • 10 Mins

    Prep Time

  • 5 Mins

    Cook Time

  • 6

    Servings

  • 644 Calories
  • 35g Fat
  • 63g Carbs
  • 18g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 644 Calories
  • 35g Fat
  • 63g Carbs
  • 18g Protein
  • 15 Mins Total Time
  • 1 Can (15oz) Vegetarian Refried Beans, rinse can lid before opening
  • 1 Can (15oz) Black Beans, rinsed and drained
  • 1 Jar (16oz) Green Chili Salsa
  • 1 Jar (16oz) Chunky Mild Salsa
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Tsp Ground Cumin
  • 4 Green Onions, washed and cut into 1-inch pieces
  • 1 Jalapeño, washed, seeded and finely chopped
  • 2 Tbsp Fresh Cilantro, washed and chopped
  • 1 Lime, washed, zested and juiced
  • 2 Cups Full-Fat Sour Cream
  • 2 Ripe Avocados, washed
  • 2 Cloves Garlic, finely chopped
  • 1 Lemon, washed and juiced
  • 2 Plum Tomatoes, washed and diced
  • Spanish Olives or Black Olives, diced
  • Salt, to taste
  • Tortilla Chips, for serving
Recipe adapted from Rachel Ray

Nourishment Note

Instructions

  • 6 Servings
  • 644 Calories
  • 35g Fat
  • 63g Carbs
  • 18g Protein
  • 15 Mins Total Time
  • 1

    Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.

  • 2

    Heat Refried Beans Heat refried beans in a small saucepan over medium heat. Transfer the beans to deep casserole dish. Scrape pan with rubber spatula and return to heat.

  • 3

    Cook Scallions & Green Chilis Add the olive oil to the same pan and raise heat to high. Once the oil begins to bubble, add the scallions. Cook for 2 minutes. Add the green salsa and heat through. Add cilantro and remove from heat. Layer on top of the beans.

  • 4

    Heat Black Beans Return the same pan to the stove, and lower heat to medium. Add the black beans and cumin and heat. Layer on top of the salsa.

  • 5

    Make Sour Cream Mixture Mix sour cream, lime zest, and lime juice. Spread on top of the salsa layer.

  • 6

    Make Guacamole Mash together the 2 avocados, garlic, lemon juice, jalapeno, and salt to create a chunky guacamole. Top salsa with guacamole. Top with the diced tomatoes and sliced olives.

  • 7

    Serve & Store Enjoy with tortilla chips. Refrigerate unused dip within 2 hours. Dip will keep well in the refrigerator for up to 2 days.

  • 8

    Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.

Recipe adapted from Rachel Ray

Allergen Swap

  • DDairy

    Replace the sour cream with a dairy-free version.

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