Holly's Nacho Dip

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 12
• 1 (19 ounce) can 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
• 1/4 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 1/2 cups shredded lettuce
• 1/3 cup minced red bell pepper
• 1/4 cup chopped green onion

Recipe

• 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. cover and refrigerate with plastic wrap while you make second layer.
• 4 second layer:.
• 5 place peas and green chilies (with their liquid) in the bowl of a small food processor and puree until completely smooth. set aside.
• 6 peel and pit avocados and place pieces in a large bowl. toss with lime juice and garlic. mash well using a potato masher.
• 7 add pureed peas and all remaining ingredients and mix well.
• 8 spread carefully and evenly over bean layer. cover and refrigerate while you make third layer.
• 9 third layer:.
• 10 in a medium bowl, stir together sour cream and cream cheese until well blended.
• 11 spread cream cheese mixture evenly over guacamole.
• 12 fourth layer:.
• 13 spread salsa over cream cheese layer.
• 14 fifth layer:.
• 15 sprinkle grated cheddar evenly over salsa.
• 16 top with chopped lettuce, followed by red pepper, and green onions.
• 17 cover with plastic wrap and refrigerate for 1 to 2 hours before serving.
• 18 serve with nacho chips and enjoy!