Layered Southwestern Dip Recipe
Ingredients
| Lettuce | 2 Cup (16 tbs), shredded | |
| 1 15-ounce can reduced-sodium black beans, rinsed and drained | ||
| 1/2 cup chopped green sweet pepper | ||
| 2 tablespoons bottled chopped red jalapeno peppers or canned diced green chile peppers | ||
| 1 8-ounce carton fat-free dairy sour cream | ||
| 1 8-ounce jar chunky salsa | ||
| Cheddar Cheese | 1/2 Cup (16 tbs) | |
| Ripe olives | 2 Tablespoon, chopped | |
| Homemade Tortilla Chips | ||
Directions
Line a 12-inch platter with shredded lettuce.
In a medium bowl stir together black beans, green sweet pepper, and jalapeno peppers or green chile peppers.
Spoon over lettuce, leaving a border of lettuce.
Spoon sour cream over bean mixture; gently spread in a smooth layer, leaving a border of bean mixture.
Drain excess liquid from salsa.
Spoon salsa over sour cream layer, leaving a border of sour cream.
Sprinkle cheese over salsa; top with olives.
If desired, cover and chill up to 6 hours.
Serve with Tortilla Chips.
In a medium bowl stir together black beans, green sweet pepper, and jalapeno peppers or green chile peppers.
Spoon over lettuce, leaving a border of lettuce.
Spoon sour cream over bean mixture; gently spread in a smooth layer, leaving a border of bean mixture.
Drain excess liquid from salsa.
Spoon salsa over sour cream layer, leaving a border of sour cream.
Sprinkle cheese over salsa; top with olives.
If desired, cover and chill up to 6 hours.
Serve with Tortilla Chips.
Chef
