7-Layer Southwestern Dip
- 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
- 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.
shredded lettuce, black beans, red sweet pepper, green onions, sour cream, jalapeno peppers, lime peel, chunky salsa, avocado, cheese, olives, cilantro, tortilla chips
Taken from www.cookbooks.com/Recipe-Details.aspx?id=138467 (may not work)