Seven-Layer Southwestern Dip

I did not use avocado for the Dip pictured above. You can add or change the layers with what you like.


3 cups shredded lettuce
1 15-ounce can black beans, rinsed and drained
1/2 cup chopped red and or yellow sweet pepper
1/4 cup sliced green onion
1 8-ounce carton dairy sour cream
2 fresh jalapeno peppers, sliced
1 teaspoon shredded lime peel
1 8-ounce jar (1 cup) chunky salsa
1/2 of a medium avocado, halved, seeded, peeled and coarsely chopped
2/3 cup shredded cheddar cheese or Monterey Jack
1/3 cup pitted ripe olives
Tortilla Chips

Line a 12 inch platter with the lettuce. Stir the beans, pepper and green onions. Spoon evenly over lettuce, leaving a lettuce border. Dollop the sour cream atop bean mixture and spread gently.,leaving a border. Sprinkle with peppers and lime.
Drain salsa and stir in avocado into salsa. Spoon over sour cream, leaving a border. Sp

Sprinkle cheese on top. Top with olives. Serve or cover and chill up to 6 hours.

12 servings