Amy's Mexican Dip

Yield: 10 or 14 servings
Source: My own recipe!
Comments: Points do not include whatever you choose to dip with!


16 ounce can refried beans
8 ounces light sour cream
1 ounce taco seasoning mix
1 cup shredded cheddar cheese
2.25 ounce can olives -- sliced
8 ounces guacamole
1/2 to 1 cup salsa (your preference)
4 Roma tomatoes -- diced
1 bunch green onion -- diced


  1. Combine sour cream and taco seasoning. Set aside (I let it sit overnight)
  2. Spread refried beans in bottom of a platter or 13x9" or 11x7" baking dish.
  3. Top beans with sour cream, guacamole (I used the frozen/refrigerated stuff from the supermarket. I don't remember how many ounces, but 8 sounds right).
  4. Spread salsa over top of guacamole (use more than 1/2 cup of salsa if you need to/like to.
  5. Sprinkle cheese over top.
  6. Top with diced tomatoes, green onions, and olives.
  7. Refrigerate until cold all the way through! Enjoy!


Healthy Units: 3/serving (if 10 servings) or 2/serving (if 14 servings)
For 10 servings: Per Serving (excluding unknown items): 158 Calories; 8g Fat (43.9% calories from fat); 7g Protein; 16g Carbohydrate; 4g Dietary Fiber; 14mg Cholesterol; 593mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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