Mexican Layered Appetizer

1. Soften cream cheese and spread in a round glass baking dish.

2. Mix 6 tbs picante sauce with the refried beans.

3. Spread over cream cheese.

4. Spread sour cream over refried beans.

5. Spoon remainder of picante sauce over sour cream.

6. Sprinkle onions, celery and cucumbers over dish.

7. Sprinkle cheddar cheese on top.

8. Garnish with diced (well-drained) tomatoes.

9. ***Ifusing sliced olives, sprinkle over tomatoes.

10. Serve with corn chips or tostatoes.

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Nutrient	Quantity
Total fats	69.6248 g
Protein	88.8954 g
Carbohydrates	93.5343 g
Energy	1289.9613 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.7429 g
Water	1760.4595 g
Aspartic acid	3.5761 g
Calcium, Ca	633.7635 mg
Lutein + zeaxanthin	93.8042 g
Fiber, total dietary	19.9537 g
Carotene, beta	2011.5333 g
Niacin	20.9258 mg
Vitamin A, RAE	934.6713 g
Arginine	1.3926 g
Riboflavin	2.2013 mg
Tocopherol, beta	0.0069 mg
Glutamic acid	5.2794 g
Sodium, Na	3608.8825 mg
Fatty acids, total saturated 16:1 undifferentiated	1.8632 g
Total lipid (fat)	69.6248 g
Manganese, Mn	1.6524 mg
Fructose	2.7606 g
Proline	0.9248 g
Fatty acids, total saturated 16:0	20.2922 g
Fatty acids, total saturated 8:0	0.6328 g
Sucrose	1.625 g
Choline, total	270.8999 mg
Sugars, total	59.0696 g
Serine	1.2412 g
Fatty acids, total saturated 10:0	1.2474 g
Fatty acids, total saturated 18:0	7.685 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	1.4239 mg
Selenium, Se	50.1931 g
Ash	29.0546 g
Vitamin D	47.628 IU
Fatty acids, total saturated 18:1 undifferentiated	16.1212 g
Pantothenic acid	4.8064 mg
Phenylalanine	1.1871 g
Copper, Cu	1.9073 mg
Betaine	0.2546 mg
Thiamin	2.4171 mg
Retinol	748.4 g
Methionine	0.2623 g
Iron, Fe	12.7434 mg
Carbohydrate, by difference	93.5343 g
Phosphorus, P	1002.4414 mg
Folate, total	421.7542 g
Tocopherol, gamma	0.0208 mg
Fatty acids, total saturated 4:0	1.8598 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Alanine	1.0287 g
Cholesterol	317.4533 mg
Valine	1.2028 g
Fatty acids, total saturated 18:2 undifferentiated	2.4746 g
Glycine	0.877 g
Carotene, alpha	428.6162 g
Glucose (dextrose)	3.7799 g
Fatty acids, total saturated 14:0	6.7121 g
Zinc, Zn	6.0591 mg
Isoleucine	1.0425 g
Maltose	0.0069 g
Fatty acids, total saturated 12:0	0.855 g
Fatty acids, total polyunsaturated	4.4865 g
Leucine	1.6755 g
Tocotrienol, alpha	0.0942 mg
Vitamin A, IU	8354.6984 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	421.7542 g
Tryptophan	0.2764 g
Vitamin C, total ascorbic acid	316.4011 mg
Phytosterols	35.2217 mg
Galactose	0.1212 g
Fatty acids, total saturated 6:0	0.5398 g
Starch	0.5755 g
Tyrosine	0.7988 g
Vitamin B-12	3.1739 g
Vitamin K (phylloquinone)	79.5916 g
Fatty acids, total saturated	41.7385 g
Histidine	0.6647 g
Fatty acids, total monounsaturated	18.8757 g
Threonine	1.012 g
Folate, food	421.7542 g
Vitamin D (D2 + D3)	1.134 g
Cryptoxanthin, beta	18.0267 g
Vitamin D3 (cholecalciferol)	1.134 g
Vitamin E (alpha-tocopherol)	5.0517 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	235.9594 mg
Lysine	1.4109 g
Potassium, K	3125.7856 mg
Cystine	0.3143 g
Fluoride, F	3.6713 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cream cheese	8 8	669.06	7.938	64.8648
Onion	1 cup	64	14.944	0.16
Tomato	2	124.1379	27.5262	1.0795
Celery	0.25 cup	4.04	0.7499	0.0429
Cucumber	0.66 cup	10.4	2.5168	0.0763
bean	16 ounces	131.5416	18.5973	2.268
green olive	0.25 cup	201.7333	0	1.1333
sharp cheddar cheese	1.25 cup	0	0	0
nonfat cream	8 ounces	201.7333	0	1.1333
picante sauce	12 ounces	85.0485	21.2621	0