Layered Tex-Mex Dip
Yield
16 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sour cream
|
|
| 2 | cups |
cumin
ground |
*
|
| 1 | teaspoon |
chili powder
|
|
| ⅛ | teaspoon |
salt
|
|
| 15 | ounces |
black beans
rinsed and drained, divided |
|
| 2 | each |
avocados
peeled and pitted |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | cup |
iceberg lettuce
chopped |
*
|
| 4 | ounces |
cheddar cheese
|
|
| 2 | small |
tomatoes
chopped |
|
| 2 | tablespoons |
black olives
chopped |
|
| 1 | x |
tortilla chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sour cream
|
|
| 473 | ml |
cumin
ground |
*
|
| 5 | ml |
chili powder
|
|
| 0.6 | ml |
salt
|
|
| 433.5 | ml/g |
black beans
rinsed and drained, divided |
|
| 2 | each |
avocados
peeled and pitted |
|
| 5 | ml |
lemon juice
|
|
| 237 | ml |
iceberg lettuce
chopped |
*
|
| 115.6 | ml/g |
cheddar cheese
|
|
| 2 | small |
tomatoes
chopped |
|
| 3E+1 | ml |
black olives
chopped |
|
| 1 | x |
tortilla 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.
