Layered Tex-Mex Dip Recipe - Cooking Index
1 cup | 237ml | Sour cream |
2 cups | 474ml | Ground cumin |
1 teaspoon | 5ml | Chili powder |
1/8 teaspoon | 0.6ml | Salt |
1 | Black beans - (15 oz) | |
Rinsed and drained | ||
Divided | ||
2 | Ripe avocadoes - peeled | |
And pitted | ||
1 teaspoon | 5ml | Lemon juice |
1 cup | 146g / 5.1oz | Chopped iceberg lettuce |
4 oz | 113g | Cheddar cheese - shredded |
1 cup | 237ml | -- about |
2 cups | 125g / 4.4oz | Tomatoes - chopped (small) |
2 tablespoons | 30ml | Chopped black olives |
Tortilla 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.
Source:
Southern Living
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