Layered tex-mex dip
Last updated 6/12/2012 12:53:17 AM. Recipe ID 15083. Report a problem with this recipe.
Title: Layered tex-mex dip
Categories: Finger food
Yield: 16 Servings
1 c Sour cream
2 c Ground cumin
1 t Chili powder
1/8 t Salt
1 cn (15 oz) black beans,
Rinsed and drained,
2 Ripe avocadoes, peeled
1 t Lemon juice
1 c Chopped iceberg lettuce
4 oz Cheddar cheese, shredded
About 1 cup
2 Small tomatoes, chopped
2 T Chopped black olives
combine sour cream, cumin, chili powder and salt; set aside. With
fork mash 1/2 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 1/2 bean mixture, all of avocado mixture,
1/2 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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