Ingredients for Seven Layer Super Bowl Dip
- Lettuce
- 1 (15-ounce) can black beans (drained and rinsed)
- Sweet Red Pepper
- Green Onion
- 1 cup sour cream
- 1/4 cup chopped jalapeño peppers
- 1 teaspoon lime zest
- Chunky Salsa
- 1 ripe avocado, mashed
- Cheddar Cheese
- Pitted Ripe Olives
- Fresh Cilantro
- 10 six-inch flour tortillas or store-bought tortilla chips
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How to Make Seven Layer Super Bowl Dip
- Line a 12-inch platter with shredded lettuce.
- In a medium bowl, combine 1 (15-ounce) can black beans (drained and rinsed), 1/2 cup chopped sweet pepper, and 1/4 cup chopped green onions.
- Spoon the bean mixture onto the lettuce, leaving a 1-inch border.
- Dollop 1 cup sour cream evenly over the bean layer, leaving a border.
- Gently spread the sour cream into a smooth layer, leaving a border.
- Sprinkle 1/4 cup chopped jalapeño peppers and 1 teaspoon lime zest over the sour cream.
- Drain 1 (16-ounce) jar salsa and stir in 1 ripe avocado, mashed.
- Spoon the salsa mixture over the sour cream, leaving a border.
- Sprinkle 1 1/2 cups shredded cheddar cheese over the salsa.
- Top with 1/2 cup chopped ripe olives and sprinkle with 1 tablespoon chopped cilantro or parsley, if desired.
- Serve immediately or cover and chill for up to 6 hours.
- Serve with tortilla chips (recipe below or store-bought).
- **Homemade Tortilla Chips:** Cut ten 6-inch flour tortillas into wedges.
- Arrange in a single layer on ungreased baking sheets.
- Bake at 350°F (175°C) for 10-15 minutes, or until dry and crisp.
- **Make-Ahead Tip:** Prepare the layered dip up to 6 hours in advance. Cover and chill. Homemade tortilla chips can be stored in an airtight container at room temperature for up to 24 hours.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
2g
Fat
9g
Carbs
4g
