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-> [Dips & Spreads, North American, Tex-mex] -> [Layered tex-mex dip Recipe] |
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Layered tex-mex dip
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| Artist: |
_ |
| Categories: |
Dips & Spreads, North American, Tex-mex |
| Yield: |
16 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 1
| cup | Sour cream | | 2
| cup | Ground cumin | | 1
| tbsp | Chili powder | | 1/8
| tbsp | Salt | | 1
| can | (15 oz) black beans | | | Rinsed and drained | | | Divided | | 2
| | Ripe avocadoes, peeled | | | And pitted | | 1
| tbsp | Lemon juice | | 1
| cup | Chopped iceberg lettuce | | 4
| oz | Cheddar cheese, shredded | | | About 1 cup | | 2
| | Small tomatoes, chopped | | 2
| tbsp | Chopped black olives | | | Torilla chips |
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Procedures:
| 1 | Combine sour cream, cumin, chili powder and salt; set aside. | | 2 | With fork mash ?cup black beans; combine with remaining black beans and 2 tbs sour cream mixture. | | 3 | With fork mash avocados with lemon juice. | | 4 | In 4 cup glass bowl layer ?bean mixture, all of avocado mixture, ?remaining sour cream mixture, lettuce, remaining bean mixture, cheese, tomatoes and remaining sour cream mixture. | | 5 | Top with olives. | | 6 | Serve at room temperature with chips. |
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