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    Dip: 7-Layer Southwestern Dip


    Source of Recipe


    BHG

    List of Ingredients




    3 cups shredded lettuce
    1 15-ounce can black beans, rinsed and drained
    1/2 cup chopped red sweet pepper (and/or yellow sweet pepper)
    1/4 cup sliced green onions
    1 8-ounce carton dairy sour cream
    2 finely chopped jalapeno peppers
    1 teaspoon shredded lime peel
    1 8-ounce jar (1 cup) chunky salsa
    1/2 of a medium avocado, peeled and coarsely chopped
    2/3 cup shredded cheddar cheese or Monterey Jack cheese
    1/3 cup chopped pitted ripe olives
    1 tablespoon snipped fresh cilantro or parsley (optional)
    16 ounce bag of tortilla chips

    Recipe



    1. Line a 12-inch platter with the shredded lettuce. Stir together black beans, sweet pepper, and green onions. Spoon atop lettuce, leaving a lettuce border. Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a border. Sprinkle with jalapeno peppers and lime peel.

    2. Drain excess liquid from salsa. Stir in avocado; spoon atop sour cream layer, leaving a border. Sprinkle cheese atop. Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired. Serve immediately or cover and chill for up to 6 hours. Serve with tortilla chips.


    Makes about 32 appetizer servings.


 

 

 


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