Holly's Nacho Dip Recipe

Name: Holly's Nacho Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (19 ounce) can white kidney beans, drained and rinsed; 1 cup sour cream; 2 tablespoons taco seasoning (try low sodium, its just as good!); 1 cup frozen green pea, thawed (the peas will make your guacamole bright green and more nutritious!); 1 (7 ounce) can green chilies; 3 large avocados; 2 tablespoons lime juice; 1 -2 teaspoon minced garlic; ¼ cup minced red onion; 2 teaspoons taco seasoning; salt and pepper; 1 cup sour cream; 1 (8 ounce) package cream cheese (8 oz/250 g, at room temperature); 2 cups southwestern style salsa (the corn & black beans make it yummy); 2 cups shredded sharp cheddar cheese; 1 ½ cups shredded lettuce; ⅓ cup minced red bell pepper; ¼ cup chopped green onion

Servings: persons

1 (19 ounce) can white kidney beans, drained and rinsed
1 cup sour cream
2 tablespoons taco seasoning (try low sodium, its just as good!)
1 cup frozen green pea, thawed (the peas will make your guacamole bright green and more nutritious!)
1 (7 ounce) can green chilies
3 large avocados
2 tablespoons lime juice
1 -2 teaspoon minced garlic
¼ cup minced red onion
2 teaspoons taco seasoning
salt and pepper
1 cup sour cream
1 (8 ounce) package cream cheese (8 oz/250 g, at room temperature)
2 cups southwestern style salsa (the corn & black beans make it yummy)
2 cups shredded sharp cheddar cheese
1 ½ cups shredded lettuce
⅓ cup minced red bell pepper
¼ cup chopped green onion

1
Bottom Layer:.
2
Place beans, sour cream and taco seasoning in the bowl of a small food processor and puree until smooth.
3
Spread evenly over bottom of 8 x 11 x 2-inch glass baking dish.
4
Cover and refrigerate with plastic wrap while you make second layer.
5
Second Layer:.
6
Place peas and green chilies (with their liquid) in the bowl of a small food processor and puree until completely smooth.
7
Set aside.
8
Peel and pit avocados and place pieces in a large bowl.
9
Toss with lime juice and garlic.
10
Mash well using a potato masher.
11
Add pureed peas and all remaining ingredients and mix well.
12
Spread carefully and evenly over bean layer.
13
Cover and refrigerate while you make third layer.
14
Third Layer:.
15
In a medium bowl, stir together sour cream and cream cheese until well blended.
16
Spread cream cheese mixture evenly over guacamole.
17
Fourth Layer:.
18
Spread salsa over cream cheese layer.
19
Fifth Layer:.
20
Sprinkle grated cheddar evenly over salsa.
21
Top with chopped lettuce, followed by red pepper, and green onions.
22
Cover with plastic wrap and refrigerate for 1 to 2 hours before serving.
23
Serve with nacho chips and enjoy!

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (19 ounce) can white kidney beans, drained and rinsed, 1 cup sour cream, 2 tablespoons taco seasoning (try low sodium, its just as good!), 1 cup frozen green pea, thawed (the peas will make your guacamole bright green and more nutritious!), and more.

Yes, Holly's Nacho Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Holly's Nacho Dip

How did you like this recipe?

Frequently Asked Questions