Mexican Salads: 7 Layer Mexican Dip Recipe

7 Layer Mexican Dip Recipe

1 - 15 ounce can black beans, drained well
1/2 cup salsa, your choice
2 Tablespoons finely chopped fresh cilantro
1 cup (8 ounces) sour cream
2 ripe avocados, peeled, pitted and chopped
1 cup cheddar and/or mozzarella cheese
2 Roma tomatoes, chopped
1 - 15 ounce can pitted black olives, drained and halved
1/4 cup red oinion, finely chopped
1 jalapeno or red chili pepper, seeded and finely chopped, optional
1/4 cup finely chopped cilantro

How To Make a Layered Mexican Dip

Mix black beans, salsa and 2 Tbsp cilantro together in a small bowl. Turn out into a pretty rimmed platter.

Carefully spread sour cream over the top of the beans using an off-set spatula or rubber spatula, leaving some of the beans showing.

Layer the avocados, cheese, tomatoes, olives, red onion and optional jalapeno, one on top of each other, leaving a bit of the layer underneath showing. Finally, sprinkle the remaining cilantro over the top.

Serve with tortilla chips, pita wedges or on top of a salad.