Mexican Eight Layer Dip

Recipe submitted by: Amy Pickett

Recipe courtesy of:

Carbs: 5.0g Calories: 88.9 Saturated Fat: 3.2g Sodium: 199.1mg
cook 4hrs
cook 0min
cook 16

What's in it


2 cup Lettuce, iceberg
1 cup black bean dip
1/4 cup picante sauce
6 oz Guacamole
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup fresh chopped green onion
2 tbsp canned black olives
1 each small tomato

How to cook it


  • Place lettuce in deep casserole dish.
  • In small bowl, mix bean dip and picante sauce. Spread over lettuce (layer should be 1/4 inch thick).
  • Layer avocado dip, then sour cream, top with cheese, green onions, and olives.
  • Cover and refrigerate at least 4 hours and up to 24 hours. Top with tomatoes before serving.