Layered Southwestern Dip
|Shredded lettuce||2 Cup (32 tbs)|
|Low sodium black beans||15 Ounce, rinsed and drained (1 Can)|
|Chopped green sweet pepper||1⁄2 Cup (8 tbs)|
|Chopped red jalapeno peppers/Canned diced green chili peppers||2 Tablespoon, bottled|
|Fat free dairy sour cream||8 Ounce (1 Carton)|
|Chunky salsa||8 Ounce (1 Jar)|
|Shredded reduced fat cheddar cheese||2 Ounce (1/2 Cup)|
|Chopped pitted ripe olives||2 Tablespoon|
|Tortilla chips||1 Cup (16 tbs) (Homemade)|
Line a 12-inch platter with shredded lettuce.
In a medium bowl stir together black beans, green sweet pepper, and jalapeno peppers or green chile peppers.
Spoon over lettuce, leaving a border of lettuce.
Spoon sour cream over bean mixture; gently spread in a smooth layer, leaving a border of bean mixture.
Drain excess liquid from salsa.
Spoon salsa over sour cream layer, leaving a border of sour cream.
Sprinkle cheese over salsa; top with olives.
If desired, cover and chill up to 6 hours.
Serve with Tortilla Chips.