Layered tex-mex dip

Yield: 16 servings

Measure 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

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.

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