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Ingredients
- 1 (10 1/2 ounce.) can bean dip
- 1 (4 ounce.) can diced green chilies
- 1 (8 ounce.) carton avocado dip
- 1 (4 1/2 ounce.) can minced ripe olives
- 3 hard cooked Large eggs, minced
- 1 c. shredded Cheddar cheese
- 1 medium tomato, minced
- Tortilla chips or possibly sliced carrot or possibly zucchini
Directions
- On a plate, spread bean dip in a 7 inch circle (in center). Top with chilies, avocado dip, then olives, spreading each in a even layer. Sprinkle on the egg, then cheese. Invert a large bowl over all and refrigeratetill ready to serve. Top with tomato before serving. Set out with chips or possibly vegetable slices. Serves 10.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1159g | |
| Calories 2455 | |
| Calories from Fat 1810 | 74% |
| Total Fat 203.76g | 255% |
| Saturated Fat 50.54g | 202% |
| Trans Fat 0.13g | |
| Cholesterol 744mg | 248% |
| Sodium 2921mg | 122% |
| Potassium 3064mg | 88% |
| Total Carbs 94.07g | 25% |
| Dietary Fiber 36.0g | 120% |
| Sugars 10.61g | 7% |
| Protein 76.14g | 122% |
