Taco Scoopers

Serve corn chips with this cheesy dip made using beans — ready in 20 minutes. Perfect if you love Mexican cuisine.

Yield

2 servings (1/2 cup dip and 1 ounce chips each)

Ingredients

1/2 cup bean dip (from a can)
1/4 cup chive and onion sour cream
1/4 cup chopped ripe olives
1/4 of a medium tomato
1/4 cup shredded Mexican cheese blend (1 ounce)
2 cups (2 ounces) large corn chips

Directions

Spoon half of the bean dip into each of two 1-cup sealable plastic containers; smooth tops with back of spoon. Layer each evenly with half of the sour cream, olives, tomatoes and cheese. Seal tightly.

Divide chips evenly into 2 sandwich-size resealable food storage plastic bags. Keep lunch cool until serving time.

To eat, scoop up dip with chips.

Estimated Time

Preparation/Total Time: 20 minutes

Additional Information

Instead of putting the dip in the small bowls, try layering it on a serving plate. You could get really fancy and add some shredded lettuce after the sour cream and before the olives.

Nutritional Information

1 Serving (1 Serving): Calories 370 (Calories from Fat 220), Total Fat 25 g (Saturated Fat 8 g, Trans Fat 1/2 g), Cholesterol 35 mg; Sodium 820 mg; Total Carbohydrate 26 g (Dietary Fiber 4 g, Sugars 4 g), Protein 10 g; Exchanges: 2 Starch; 4 Fat; Carbohydrate Choices: 2

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