7-Layer Southwestern Dip

Ingredients

7-LAYER SOUTHWESTERN DIP

  • 3cups shredded lettuce
  • 115 ounce can black beans, rinsed and drained
  • 1/2cup chopped red sweet pepper (and/or yellow sweet pepper)
  • 1/4cup sliced green onions
  • 18 ounce carton dairy sour cream
  • 2finely chopped jalapeno peppers
  • 1teaspoon shredded lime peel
  • 18 ounce jar (1 cup) chunky salsa
  • 1/2medium avocado, peeled and coarsely chopped
  • 2/3cup shredded cheddar cheese or Monterey Jack cheese
  • 1/3cup chopped pitted ripe olives
  • 1tablespoon snipped fresh cilantro or parsley (optional)
  • 16ounces tortilla chips or Homemade Tortilla Chips

HOMEMADE TORTILLA CHIPS (OPTIONAL)

  • 106-inch flour tortillas
  • Directions

    7-LAYER SOUTHWESTERN DIP:

    1. Line a 12-inch platter with the shredded lettuce. Stir together black beans, sweet pepper, and green onions. Spoon atop lettuce, leaving a lettuce border. Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a border. Sprinkle with jalapeno peppers and lime peel.
    2. Drain excess liquid from salsa. Stir in avocado; spoon atop sour cream layer, leaving a border. Sprinkle cheese atop. 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.

    HOMEMADE TORTILLA CHIPS:

    1. Cut ten 6-inch flour tortillas into wedges. Place in single layers on ungreased baking sheets. Bake in a 350 degrees F oven about 10 to 15 minutes or until dry and crisp.

    From the Test Kitchen

    MAKE-AHEAD TIP:

    Prepare and bake Homemade Tortilla Chips. Store in an airtight container at room temperature for up to 24 hours. Prepare layered dip. Cover and chill up to 6 hours.

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