7 Layer Southwestern Dip
By mageed
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Ingredients
- 3 cups shredded lettuce
- 1 15 oz can black beans, rinsed and drained
- 1/2 cup chopped red and/or yellow sweet pepper
- 1/4 cup sliced green onions
- 1 cup sour cream
- 2 finely chopped jalapeno peppers
- 1 teaspoon shredded lime peel
- 1 cup chunky salsa
- 1/2 of a medium avocado, halved, seeded, peeled and coarsley chopped
- 2/3 cup shredded cheddar cheese
- 1/3 cup chopped pitted ripe olives
- 1 tablespoon snipped fresh cilantro or parsley
- 1 16 oz package Tortilla Chips
Details
Preparation
Step 1
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.
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