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Seven Layer Dip III

SUBMITTED BY: Liz

"This is a great appetizer for Christmas parties. The Mexican-inspired layers look great and taste even better. Serve it with tortilla chips."
PREP TIME  15 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 1 - 12 inch dip
    
About  scaling  and  conversions

INGREDIENTS

  • 3 cups shredded lettuce
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 chopped fresh red chile peppers
  • 1/4 cup sliced green onions
  • 1 (8 ounce) container sour cream
  • 2 fresh jalapeno peppers, finely diced
  • 1 teaspoon grated lime zest
  • 1 cup chunky salsa
  • 1/2 avocado - peeled, pitted and diced
  • 2/3 cup shredded Monterey Jack cheese
  • 1/3 cup chopped black olives, drained
  • 1 tablespoon chopped fresh cilantro

DIRECTIONS

  1. Layer shredded lettuce on a 12 inch serving platter.
  2. In a medium bowl, stir together black beans, red chile peppers and green onions. Spoon the mixture on top of the lettuce. Gently spread sour cream over beans. Sprinkle with jalapeno peppers and lime zest.
  3. Drain excess liquid from salsa. Place salsa in a medium bowl. Stir in avocado. Spoon the mixture over sour cream layer. Sprinkle with Monterey Jack cheese. Top with black olives and cilantro. Serve immediately, or chill in the refrigerator.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2006 by Sophia
This is fantastic! I love the black beans in place of refried. I have made this several times, and it was the hit of every party - everyone requests it now. In place of mixing the cut avocados with the salsa, I actually cut thin slices and laid them out on top of the dip to make it look extra appetizing.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2005 by Anne
This recipe is the classic. It was scrumptious and had six adults and several small children hovering over it until it was gone....

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2005 by Katie
I've been using this recipe for years, and it always disappears fast, whether at a gathering of high school or college students, a group of friends, or just a family dinner, where it's one of the few vegetarian meals the kids will eat. I generally leave out the avocado, the chiles, and the olives and if you use hot salsa, the recipe tastes fine without the chiles. I don't miss the avocado or the olives either, but that's really a matter of taste.

3 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 32

Amount Per Serving

Calories: 47

  • Total Fat: 2.9g
  • Cholesterol: 5mg
  • Sodium: 116mg
  • Total Carbs: 3.7g
  •     Dietary Fiber: 1.4g
  • Protein: 1.9g

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