- 1 (8 ounce) container fat-free sour cream
- 2 cloves garlic, minced
- 1 fresh jalapeno pepper, finely diced
- 1 tablespoon chopped fresh cilantro (optional)
- 1 (1 ounce) packet taco seasoning
- 5 dashes hot pepper sauce
- 1 lemon, juiced
- 2 avocados - peeled, pitted, and mashed
- 3 cups shredded lettuce
- 1 (15 ounce) can black beans, rinsed and drained
- 2 (11 ounce) cans Mexican-style corn, drained
- 1 cup chunky salsa
- 1 cup shredded Mexican cheese blend
- 1 (2.25 ounce) can sliced black olives, drained
- 1/4 cup sliced green onions
- 1 Roma (plum) tomato, chopped
- Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
- In another bowl, mash the avocado with the remaining lemon juice; set aside.
- Spread the shredded lettuce over a 12-inch serving platter.
- Layer the black beans evenly on top, followed by the Mexican-style corn.
- Spread the prepared sour cream mixture over the corn.
- Gently spread the avocado mixture on top of the sour cream.
- Pour the salsa evenly over the avocado mixture.
- Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.
05/02/2018
recipepes.com
Skinny Seven Layer Dip, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
