7 Layer Southwestern Dip

By mageed

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

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.