Layered Tex-Mex Dip

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Title: Layered Tex-Mex Dip
Categories: Finger food
Yield: 16 servings

1 c Sour cream
2 c Ground cumin
1 t Chili powder
1/8 t Salt
1 cn (15 oz) black beans,
Rinsed and drained,
Divided
2 Ripe avocadoes, peeled
And pitted
1 t Lemon juice
1 c Chopped iceberg lettuce
4 oz Cheddar cheese, shredded
About 1 cup
2 Small tomatoes, chopped
2 T Chopped black olives
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.

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