Layered Tex Mex Dip
I am not fond of sour cream because it has the bitter aroma and taste which usually puts me off it. But in Layered Tex Mex Dip recipe, with peeled avocado the creaminess overcomes the sweetness of the sour cream which blends everything together. This recipes on healthy lunch ideas gives a unique taste which surprised me and made me love black beans. Recipe like this on healthy lunch ideas make you love stuff which you don’t usually even look at. If you have enjoyed layered tex mex dip then feel free to leave a comment here on healthy lunch ideas.
Ingredients:
Yield: 16 servings
- 1 c sour cream
- 2 c ground cumin
- 1 ts chili powder
- 1/8 ts salt
- 1 cn (15 oz) black beans,
- 1 rinsed and drained,
- 1 divided
- 2 ripe avocadoes, peeled
- 1 and pitted
- 1 ts lemon juice
- 1 c chopped iceberg lettuce
- 4 oz cheddar cheese, shredded
- 1 about 1 cup
- 2 small tomatoes, chopped
- 2 tb chopped black olives
- 1 torilla chips
- Combine sour cream, cumin, chili powder and salt; set aside.
- With fork mash 1/2 cup black beans; combine with remaining black beans and 2 Tbs sour cream mixture.
- With fork mash avocados with lemon juice.
- In 4 cup glass bowl layer 1/2 bean mixture, all of avocado mixture, 1/2 remaining sour cream mixture, lettuce, remaining bean mixture, cheese, tomatoes and remaining sour cream mixture.
- Top with olives.
- Serve at room temperature with chips.
