7-Layer Southwest Dip Recipe

Name: 7-Layer Southwest Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. shredded cheese; 1 can black beans, rinsed and drained; 1/2 c. chopped red bell pepper; 1/4 c. sliced green onions; 1 (8 oz.) nonfat sour cream; 2 chopped jalapeno peppers; 1 tsp. shredded lime peel; 1 (8 oz.) jar salsa; 1/2 avocado, peeled and chopped; 2/3 c. shredded Jack cheese; 1/3 c. ripe olives, sliced; 1 Tbsp. cilantro; 1 (16 oz.) chips (tortilla)

Servings: persons

3 c. shredded cheese
1 can black beans, rinsed and drained
1/2 c. chopped red bell pepper
1/4 c. sliced green onions
1 (8 oz.) nonfat sour cream
2 chopped jalapeno peppers
1 tsp. shredded lime peel
1 (8 oz.) jar salsa
1/2 avocado, peeled and chopped
2/3 c. shredded Jack cheese
1/3 c. ripe olives, sliced
1 Tbsp. cilantro
1 (16 oz.) chips (tortilla)

1
Line 12-inch platter with lettuce.
2
Stir black beans, pepper and onion.
3
Spoon on top of lettuce.
4
Dollop sour cream atop bean mixture.
5
Sprinkle with jalapeno and lime peel.
6
Drain excess liquid from salsa.
7
Stir in avocado.
8
Spoon over sour cream layer. Sprinkle cheese over this.
9
Top with olives and cilantro.
10
Serve with tortilla chips.
11
Contains 4 grams of fat per serving.

1097

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 c. shredded cheese, 1 can black beans, rinsed and drained, 1/2 c. chopped red bell pepper, 1/4 c. sliced green onions, and more.

Yes, 7-Layer Southwest Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

7-Layer Southwest Dip

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