Layered tex-mex dip
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sour cream |
| 2 | cups | Ground cumin |
| 1 | teaspoon | Chili powder |
| ⅛ | teaspoon | Salt |
| 1 | can | (15 oz) black beans, |
| Rinsed and drained, | ||
| Divided | ||
| 2 | Ripe avocadoes, peeled | |
| And pitted | ||
| 1 | teaspoon | Lemon juice |
| 1 | cup | Chopped iceberg lettuce |
| 4 | ounces | Cheddar cheese, shredded |
| About 1 cup | ||
| 2 | Small tomatoes, chopped | |
| 2 | tablespoons | Chopped black olives |
| Torilla chips | ||
Directions
combine sour cream, cumin, chili powder and salt; set aside. With fork mash ½ cup black beans; combine with remaining black beans and 2 Tbs sour cream mixture. With fork mash avocados with lemon juice. In 4 cup glass bowl layer ½ bean mixture, all of avocado mixture, ½ remaining sour cream mixture, lettuce, remaining bean mixture, cheese, tomatoes and remaining sour cream mixture. Top with olives.
Serve at room temperature with chips.