TRISCUIT Layered Guacamole Dip
Prep time10 min
Total time10min
ServingsMakes 16 servings, 2 Tbsp. (30 mL) dip and 4 crackers (18 g) each.
Ingredients
- 1½ cups guacamole
- 2 Tbsp. chopped seeded tomatoes
- ¼ cup drained canned corn
- 2 Tbsp. chopped English cucumbers
- 2 fresh jalapeño pepper slices
- Triscuit Roasted Tomato & Olive Oil Crackers
Preparation
- Spoon half the guacamole into small bowl.
- Top with layers of half <u>each</u> of the next 3 ingredients; repeat layers.
- Garnish with peppers.
- Serve with crackers.
Recipe Tips
- Substitute
Prepare using fresh or frozen corn. - Substitute
Substitute your favourite chopped fresh vegetables for the tomatoes, cucumber and/or corn. - Special Extra
For added flavour, corn can be cooked in a dry cast iron skillet until lightly browned before using as directed. Or, grill 1 ear of corn on the cob until tender; cool slightly then cut corn off the cob and use as directed.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 120 |
| % Daily Value* | |
| Fat 5g | |
| Saturated 1.5g | |
| Cholesterol 5mg | |
| Sodium 220mg | |
| Carbohydrate 17g | |
| Dietary fiber 3g | |
| Sugars 1g | |
| Protein 3g | |
| Vitamin A | 2 %DV |
| Vitamin C | 4 %DV |
| Calcium | 0 %DV |
| Iron | 6 %DV |
