Betty Crockers Southwestern Guacamole Dip Recipes
SOUTHWESTERN DIP
Prepare a peppy dip in no time! Your tastebuds will take a Southwest adventure.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h10m
Yield 18
Number Of Ingredients 10
Steps:
- In medium bowl, mix all ingredients except cheese, chilies and tortilla chips. Stir in cheese and chilies.
- Cover and refrigerate 2 to 4 hours to blend flavors. Serve with tortilla chips.
Nutrition Facts : Calories 110, Carbohydrate 1 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg
GUACAMOLE LAYERED DIP
Make this delicious layered dip made using two types of cheese, bean dip, prepared guacamole and Old El Paso® Salsa - ready in just 20 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- In medium bowl, combine sour cream, cream cheese and Monterey Jack cheese; mix well. Spread evenly on 10-inch serving plate. Refrigerate 5 to 10 minutes or until slightly set.
- Carefully spread bean dip over sour cream mixture. Spread salsa over bean dip. Spoon guacamole over salsa. Sprinkle with olives.
- Serve immediately, or cover and refrigerate dip until serving time. Serve with tortilla chips.
Nutrition Facts : Calories 70, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 2 Tablespoons, Sodium 210 mg, Sugar 1 g
BETTY CROCKER'S SOUTHWESTERN GUACAMOLE DIP
Make and share this Betty Crocker's Southwestern Guacamole Dip recipe from Food.com.
Provided by Duckie067
Categories Southwestern U.S.
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and mash avocados until lumpy.
- Add remaining ingredients and chill for 1 - 2 hours.
Nutrition Facts : Calories 415.9, Fat 36.9, SaturatedFat 5.4, Sodium 310.6, Carbohydrate 24.9, Fiber 17.3, Sugar 2.8, Protein 5.5
GUACAMOLE
Few appetizers are more associated with Mexican food than guacamole. Who can resist this sumptuous green dip made from ripe avocados? This recipe has just the right balance of avocados, onion, jalapeños, cilantro and lime juice.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h20m
Yield 44
Number Of Ingredients 10
Steps:
- Mix all ingredients except tortilla chips in glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors.
- Serve with tortilla chips.
Nutrition Facts : Calories 10, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 30 mg
SOUTHWEST TACO DIP
Whip up a skinny dip with zip in minutes with just five ingredients!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Mix first 5 ingredients. Top with chopped tomato. Serve with chips or vegetables for dipping.
Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 2 Tablespoons, Sodium 320 mg, Sugar 5 g, TransFat 0 g
GRILLED SALMON TACOS WITH CHUNKY GUACAMOLE
Chunky guacamole provides a tasty addition to these grilled salmon tacos. A perfect Mexican dinner that's ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 10
Number Of Ingredients 15
Steps:
- In medium bowl, mix Chunky Guacamole ingredients. Cover; refrigerate until ready to serve.
- In small bowl, mix 3 tablespoons lime juice, 1/2 teaspoon salt and the pepper. Rub salmon fillets with lime juice mixture; let stand 15 minutes.
- In 12-inch skillet, heat oil over medium heat until hot. Cook salmon fillets in oil 15 to 20 minutes or until fish flakes easily with fork, turning once. Remove from heat; cut in serving-size pieces, removing and discarding skin.
- Fill tortillas with salmon and cabbage. Serve with guacamole and lime wedges.
Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Taco, Sodium 450 mg, Sugar 2 g, TransFat 0 g
SKINNY SOUTHWESTERN SALAD
58% less sat fat • 50% less cholesterol than the original recipe. This fiesta in a bowl is perfect for a potluck-add the dressing and tortilla strips just before serving.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Cut tortillas into 1/2-inch-wide strips; place in a 15x10x1-inch baking pan. Coat tortillas lightly with cooking spray. Bake for 15 to 18 minutes or just until crisp, stirring once. Cool on a wire rack.
- Meanwhile, prepare corn according to package directions. Cool.
- For dressing: In a small bowl, stir together sour cream, the 1/4 cup cilantro, the milk, oil, garlic, chili powder, lime peel, salt, and pepper.
- Place lettuce in a large glass serving bowl. Top with tomatoes, beans, cooled corn, cheese, and avocado. Add dressing and sprinkle with tortilla strips. If desired, garnish with additional cilantro.
Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 10 mg, Fat 1, Fiber 7 g, Protein 9 g, SaturatedFat 2 g, ServingSize 2 Cups, Sodium 400 mg, Sugar 5 g, TransFat 0 g
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