seven-layer mexican dip

By emtoothfxr

Ingredients

• 1 clove garlic
• 1 can 16 oz kidney beans rinsed and drained
• 1/2 cup mild salsa or picante sauce
• 1 teaspn chili powder
• 3/4 tspn gound cumin
• 1 cup guacomole
• 2/3 cup reduced fat sour cream
• 3/4 cup sliced pitted canned black olives
• 1/2 cup chopped tomatoes, drained
• 1 large green onion, sliced
• 1/2 cup shredded cheddar cheese

Details

Servings 6

Preparation

Step 1

place garlic in food processor. whirl until choped. Add drained beans, picante sauce,chili powder and cumin. Whirl until smooth, about 1 minute. spread in large serving dish
Spread guacomole over bean mixture leaving a border of bean mixture showing. Spoon sour cream in center and spread level almost to edges, leaving guacamole border
Sprinkle olives evenly on top. Spoon on salsa or tomatoes, spreading level. Sprinkle on green onion and cheese.

Cover and refrigerate up to 4 hours before serving.