Seven Layer Super Bowl Dip

• 3 cups shredded lettuce
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup chopped sweet red pepper (and/or yellow sweet pepper)
• 1/4 cup sliced green onion
• 1 (8 ounce) carton sour cream
• 2 finely chopped jalapeno peppers
• 1 teaspoon shredded lime peel
• 1 (8 ounce) jar chunky salsa
• 1/2 medium avocado, peeled and coarsely chopped
• 2/3 cup shredded cheddar cheese or 2/3 cup monterey jack cheese
• 1/3 cup chopped pitted ripe olives
• 1 tablespoon snipped fresh cilantro or 1 tablespoon parsley (optional)
• 16 ounces homemade tortilla chips or 16 ounces store bought tortilla chips

1. Line a 12-inch platter with the shredded lettuce.
2. Stir together black beans, sweet pepper, and green onions.
3. Spoon atop lettuce, leaving a lettuce border.
4. Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a border.
5. Sprinkle with jalapeno peppers and lime peel.
6. Drain excess liquid from salsa.
7. Stir in avocado; spoon atop sour cream layer, leaving a border.
8. Sprinkle cheese atop.
9. Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired.
10. Serve immediately or cover and chill for up to 6 hours.
11. Serve with Homemade Tortilla Chips or purchased chips.
12. Makes about 32 appetizer servings.
13. Homemade Tortilla Chips: Cut ten 6-inch flour tortillas into wedges.
14. Place in single layers on ungreased baking sheets.
15. Bake in a 350 degree F oven about 10 to 15 minutes or until dry and crisp.
16. Make-Ahead Tips: Prepare and bake Homemade Tortilla Chips.
17. Store in an airtight container at room temperature for up to 24 hours.
18. Prepare layered dip.
19. Cover and chill up to 6 hours.

shredded lettuce, black beans, sweet red pepper, green onion, sour cream, jalapeno peppers, lime peel, chunky salsa, avocado, cheddar cheese, olives, fresh cilantro, tortilla chips

Taken from www.food.com/recipe/seven-layer-super-bowl-dip-52467 (may not work)