Layered Tex-mex Dipdairy, dips, ethnic, meats, salsa 1.00 cup sour cream 2.00 cup ground cumin 1.00 teaspoon chili powder 0.13 teaspoon salt 1.00 can (15 oz) black beans, 1 rinsed and drained, 1 divided 2.00 ripe avocadoes, peeled 1 and pitted 1.00 teaspoon lemon juice 1.00 cup chopped iceberg lettuce 4.00 oz cheddar cheese, shredded 1 about 1 cup 2.00 small tomatoes, chopped 2.00 tablespoon chopped black olives 1 torilla chips combine sour cream, cumin, chili powder and salt; set aside. With fork mash 1/2 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 1/2 bean mixture, all of avocado mixture, 1/2 remaining sour cream mixture, lettuce, remaining bean mixture, cheese, tomatoes and remaining sour cream mixture. Top with olives. Serve at room temperature with chips. |
