7-Layer Southwestern Dip

Name: 7-Layer Southwestern Dip
Ingredients: 3 cups shredded lettuce; 1 - 15 oz. 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 oz. carton sour cream; 2 finely chopped jalapeno peppers; 1 tsp. shredded lime peel; 1 cup chunky salsa; 1/2 of a medium avocado, peeled, coarsely chopped; 2/3 cup shredded Cheddar or Monterey Jack cheese; 1/3 cup chopped, pitted ripe olives; 1 Tbsp. snipped fresh cilantro or parsley, optional; 1 recipe Homemade Tortilla Chips or 16 oz. tortilla chips

13 ingredients

1 steps

Ingredients

3 cups shredded lettuce
1 - 15 oz. 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 oz. carton sour cream
2 finely chopped jalapeno peppers
1 tsp. shredded lime peel
1 cup chunky salsa
1/2 of a medium avocado, peeled, coarsely chopped
2/3 cup shredded Cheddar or Monterey Jack cheese
1/3 cup chopped, pitted ripe olives
1 Tbsp. snipped fresh cilantro or parsley, optional
1 recipe Homemade Tortilla Chips or 16 oz. tortilla chips

Directions

1

Line a 12 inch platter with shredded lettuce. Stir together black beans, sweet pepper, and green onions. 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 jalapeno peppers and lime peel. Drain excess liquid from salsa. Stir in avocado, spoon atop sour cream layer, leaving a boarder. Sprinkle cheese on top. Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired. Serve immediately or chill for up to 6 hours. Serve with Homemade Tortilla Chips or purchased chips.