Layered Tex-Mex Dip

Course : Beans
Serves: 16
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1 cup sour cream
2 cups ground cumin
1 teaspoon chili powder
1/8 teaspoon salt
1 can black beans -- (15 oz) rinsed and drained divided
2 medium ripe avocadoes -- peeled and pitted
1 teaspoon lemon juice
1 cup chopped iceberg lettuce
4 ounces cheddar cheese -- shredded
2 small tomatoes -- chopped
2 tablespoons chopped black olives
1 package tortilla chips

Preparation / Directions:

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.

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