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Mexican Flag Dip
Mexican Flag Dip

Mexican Flag Dip

3 Hr(s) 15 Min(s)
15 Min(s) Prep
3 Hr(s) Cook
Avocados bring the green, salsa brings the red, sour cream brings the mmm. This trio of dips isn't just for Cinco de Mayo. Serve it up any day!
What You Need
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24 servings
Original recipe yields 24 servings
1 medium ripe avocado, peeled, mashed
2 Tbsp. chopped cilantro
1 fresh jalapeño pepper, seeded, finely chopped
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Let's Make It
1
Mix sour cream and dressing mix. Divide into 3 portions, about 1 cup each.
2
Stir avocado, cilantro and jalapeño pepper into one portion; stir salsa into second portion. Leave third portion plain. Cover. Refrigerate several hours or until chilled.
3
Serve with tortilla chips or assorted cut-up vegetables.
Kitchen Tips
Tip 1
Special Extra
Serve dip in baked taco salad shells for a nice presentation with no cleanup.
Tip 2
Substitute
Substitute 2 to 4 Tbsp. chopped chipotle peppers for the salsa.
Tip 3
Substitute
Prepare as directed, using GOOD SEASONS Italian Dressing Mix and/or substituting KRAFT Real Mayo for the sour cream.
Nutrition
Calories
80
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 160mg
7%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
4%
Sugars 2g
4%
Protein 1g
2%
Vitamin A
4%
Vitamin C
2%
Calcium
4%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 24 servings, 2 Tbsp. each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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