Seven Layer Mexican Dip
Source of Recipe
Serve this bean, cheese, sour cream, and salsa dip with homemade or purchased tortilla chips.
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
Line a 12-inch platter with the shredded lettuce. Stir together black beans, sweet pepper, and green onions. Spoon on top of lettuce, leaving a lettuce border. Dollop sour cream on top of bean mixture; gently spread in a smooth layer atop beans, leaving a border. Sprinkle with jalapeno peppers and lime peel.
Drain excess liquid from salsa. Stir in avocado; spoon on top of sour cream layer, leaving a border. Sprinkle cheese on top. 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.