Heat oil in medium skillet on medium heat. Add shrimp and chile powder; cook 3 min. or until shrimp turn pink. Stir in enchilada sauce and 1-1/2 tsp. cilantro. Remove from heat.
Mix avocados and cream cheese in medium bowl. Add beans, juice from 1 lime, 2 Tbsp. each onions and cilantro, and salt; mix well.
Spread sour cream onto bottom of shallow serving dish; cover with layers of guacamole, shrimp mixture, remaining cilantro and onions. Cut remaining lime into 6 wedges; squeeze 2 lime wedges over dip. Garnish with remaining lime wedges.
Make it Easy
Use a pastry blender to quickly mash the avocados.
Serve with large thin wheat snack crackers or ATHENOS Pita Chips.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4-1/2 cups or 36 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.