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Tucson Layered Mexican Dip




Source of Recipe


Internet


List of Ingredients




2 avocados, peeled and seeded
2 T. lemon juice
2 T. medium or hot picante sauce
2 T. grated onion
2 1/2 cups regular or fat-free sour cream
16 oz. fat-free spicy black bean dip
2 tomatoes, chopped (about 3 cups)
6 scallions, chopped, including tops
1 1/2 cups sliced pitted black olives
8 oz. regular or low-fat Cheddar cheese, grated
Tortilla chips


Recipe



Beat the avocados with the lemon juice, picante sauce, grated onion, and 1/2 cup sour cream until the mixture is smooth to make a guacamole. Set aside. Using 2 large platters or 2 9 X 13-inch pans, place half of the bean dip into the bottom of each pan. Carefully smooth half of the guacamole on top of each bean layer (about 1 cup on each layer). Place 1 cup of the sour cream on top of each guacamole layer.

Layer half of the tomatoes, half of the scallions, half of the olives, and half of the grated cheese into each pan.

Chill the platters and serve them with tortilla chips.

Makes 24 servings.