| |
|
 1 16-oz. can refried beans- 1½ cups prepared or fresh guacamole
- 1½ cups Plain Mountain High Yoghurt
- 1 1-oz. package taco seasoning mix
- 1½ cups shredded Mexican blend or cheddar cheese
- 1 large tomato, chopped
- 6 chopped green onions (green tops only)
- 1 6-oz. can sliced ripe black olives, drained
|
|
|
Spread refried beans evenly across the bottom of a large round platter or in a 9” x 9” glass or ceramic pan. Spread guacamole evenly over the beans.
In a small glass or ceramic bowl, combine yoghurt and taco seasoning mix. Spread over guacamole. Sprinkle cheese over guacamole, then top with tomatoes, then onions and, finally, black olives. Cover carefully with plastic wrap and chill for 1-2 hours. Serve with tortilla chips.
Makes about 5 cups, or 40 servings of 2 tablespoons each.
Click here to view the Next Recipe!
|
|
|
|
| Calories - 60 |
| Total Fat - 3.5g |
| Cholesterol - 10mg |
| Potassium - 73mg |
| Sodium - 210mg |
| Total Carbohydrates - 4g |
| Protein - 3g |
| Fiber - 1g |
| Calcium - 6% |
|
|
Serving size: 2 tablespoons.
|
|
*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
|
|
|
|
|
|
| |
|
| |
|
|
Recipes 
Seven-Layer Dip
0 Comments