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7 Layer Southwestern Dip




Source of Recipe


lhj.com

• 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)
• 1 recipe Homemade Tortilla Chips or 16 ounces tortilla chips

Directions
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 Homemade Tortilla Chips or purchased chips. Makes about 32 appetizer servings.
Homemade Tortilla Chips: Cut ten 6-inch flour tortillas into wedges. Place in single layers on ungreased baking sheets. Bake in a 350 degree F oven about 10 to 15 minutes or until dry and crisp.
Make-Ahead Tips: Prepare and bake Homemade Tortilla Chips. Store in an airtight container at room temperature for up to 24 hours. Prepare layered dip. Cover and chill up to 6 hours.