On a large round platter, thinly spread bean dip. In small bowl, mix sour cream, mayo and taco seasoning. Spread over bean dip. Sprinkle with jalapenos. Peel, pit and mash the avocados; add lemon juice and garlic powder; mix well. Spread over jalapenos. Sprinkle with cheese, onions, tomatoes and olives.
Serve with baked tortilla chips.
The original recipe had full fat version of all ingredients but this was great with the nonfat substitutions.
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 208 (38%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 80.8mg||25 %|
|Sodium 373.8mg||13 %|
|Potassium 211.5mg||6 %|
|Total Carbohydrate 82.5g||24 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 80g|
|Protein 5.9g||8 %|
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Calories per serving: 546
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