1 can 16 oz pink or kidney beans, rinsed and drained
1/4 cup mild or medium-hot picante sauce OR salsa
1 teaspoon chili powder
3/4 teaspoon ground cumin
guacamole
2/3 cup reduced-fat sour cream
3/4 cup sliced pitted black olives
1/2 recipie (1 cup) Salsa Fresca OR 1/2 cup dhopped tomatoes drained
1 large green onion, sliced
1/2 cup shredded cheddar cheese
Instructions
Place the garlic in a food processor. Whirl until chopped. Add the drained beans, picante sauce, chili powder and cumin. Whirl until smooth, about 1 minute. Spread in a large serving dish.
Spread guacamole over bean mixture, leaving border of bean showing. Spread sour cream evenly over top almost to edges, leaving guacamole border.
Sprinkle olives evenly over top. Spoon on salsa (or tomatoes)spreading level. Sprinkle on green onion and cheese. Cover and refrigerate up to 4 hours before serving.
Originally Submitted
3/29/2011
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You can add this Seven-Layer Mexican Dip recipe to your own private DesktopCookbook.
