two 6 oz containers prepared guacamole, or 2 c homemade
one 16 oz jar salsa, or 2 c homemade
2 c grated white and or yellow cheddar cheese
1 large tomato, seeded and diced
1/2 c chopped scallions, white and green parts
one 4 oz can sliced black olives, drained
1/2 c diced yellow bell peppers
assorted corn chips
Instructions
Combine the black bean dip, black beans and chopped chilies in a bowl and mix thoroughly. Spread evenly into the bottom of a 9x13. Combine the sour cream, chili powder, cumin, paprika and salt in a small bowl and mix thoroughly. Place generous spoonfuls of the sour cream mixture, guacamole, and salsa over the top of the black bean layer. Sprinkle the top of the dip with the cheese, tomaotes, scallions, olives and yellow peppers. cover and chill in the fridge until ready to serve. Serve with big baskets of corn chips.
Originally Submitted
11/5/2012
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