7 Layer Southwestern Dip

7 Layer Southwestern Dip

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups shredded lettuce

  • 1

    15 oz can black beans, rinsed and drained

  • ½

    cup chopped red and/or yellow sweet pepper

  • ¼

    cup sliced green onions

  • 1

    cup sour cream

  • 2

    finely chopped jalapeno peppers

  • 1

    teaspoon shredded lime peel

  • 1

    cup chunky salsa

  • ½

    of a medium avocado, halved, seeded, peeled and coarsley chopped

  • cup shredded cheddar cheese

  • cup chopped pitted ripe olives

  • 1

    tablespoon snipped fresh cilantro or parsley

  • 1

    16 oz package Tortilla Chips

Directions

1. Line a 12-inch platter with the shredded lettuce. Stir together black beans, sweet pepper, and green onion. Spoon atop lettuce, leaving a lettuce boarder. Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a boarder. Sprinkle with jalapeno pepper and lime peel. 2. Drain excess liquid from salsa. Stir in avocado, spoon atop sour cream layer, leaving a boarder. Sprinkle cheese atop. Top with a layer of chopped ripe olives and sprinkle with cilantro or parsely, if desired. Serve immediately or cover and chill for up to 6 hours. Serve with tortilla chips.


Nutrition

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