Tropical Island Margarita Dip

• 1 ripe papaya peeled, seeded and chopped
• 1 ripe mango peeled, seeded and chopped
• 4 or 5 cilantro stems, leaves removed and chopped, discard stems
• 1 sweet red pepper seeded and diced
• 2 red finger peppers or 1 jalapeo finely chopped (Season to taste; some like it HOT!)
• 4 key limes
• 1 15 oz. can black beans opened, rinsed and drained
• 1 medium red onion chopped
• 1 large or 2 small avocados
• 1 8 oz. container of jumbo crab meat rinsed and pulled apart (optional)
• 1 6-1/2 oz. can of sliced black olives
• 1-1/2 cups shredded iceberg or romaine lettuce
• 8 oz shredded cheese (queso blanco, cheddar or pepper jack)
• 1 8 oz. container sour cream
• Chili lime taco chips (or any flavor)
• 6 12 oz. margarita glasses (you can also serve in a chip and dip bowl

1. Stir together papaya, mango, cilantro, peppers and the juice from 2 key limes.
2. Let flavors blend for about 10 minutes.
3. Peel, seed and chop the avocado and toss with the juice from the other 2 limes.
4. In a margarita glass or bowl, layer these ingredients in order 2 tablespoons black beans, 2 tablespoons fruit salsa, 2 tablespoons avocado, Crab (if adding) 1 to 2 tablespoons in center of avocado layer, a sprinkling of onions to taste, a sprinkling of olives to taste, 1/4 cup lettuce, 2 to 3 tablespoons cheese, and a generous dollop of sour cream.
5. Refrigerate glasses or bowl after filling.
6. Serve with taco chips.

papaya, mango, cilantro stems, sweet red pepper, red finger peppers, limes, black beans, red onion, avocados, crab meat, black olives, shredded iceberg, shredded cheese, sour cream, taco chips, margarita glasses

Taken from www.epicurious.com/recipes/member/views/tropical-island-margarita-dip-1273467 (may not work)