Recipes and Cooking 7-Layer Southwestern Dip 4.0 (6) 1 Review Serve this bean, cheese, sour cream, and salsa dip with homemade or purchased tortilla chips. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 6, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Yield: 32 appetizer servings Jump to Nutrition Facts Ingredients 7-Layer Southwestern Dip 3 cup shredded lettuce 1 15 ounce can black beans, rinsed and drained ½ cup chopped red sweet pepper (and/or yellow sweet pepper) ¼ cup sliced green onions 1 8 ounce carton dairy sour cream 2 finely chopped jalapeño peppers 1 teaspoon shredded lime peel 1 8 ounce jar (1 cup) chunky salsa ½ medium avocado, peeled and coarsely chopped ⅔ cup shredded cheddar cheese or Monterey Jack cheese ⅓ cup chopped pitted ripe olives 1 tablespoon snipped fresh cilantro or parsley (optional) 16 ounce tortilla chips or Homemade Tortilla Chips Homemade Tortilla Chips (optional) 10 6-inch flour tortillas Directions 7-Layer Southwestern Dip: Line a 12-inch platter with the shredded lettuce. Stir together black beans, sweet pepper, and green onions. Spoon atop lettuce, leaving a lettuce border. Dollop sour cream atop bean mixture; gently spread in a smooth layer atop beans, leaving a border. Sprinkle with jalapeno peppers and lime peel. Drain excess liquid from salsa. Stir in avocado; spoon atop sour cream layer, leaving a border. Sprinkle cheese atop. Top with a layer of chopped ripe olives and sprinkle with cilantro or parsley, if desired. Serve immediately or cover and chill for up to 6 hours. Serve with Homemade Tortilla Chips or purchased chips. Homemade Tortilla Chips: Cut ten 6-inch flour tortillas into wedges. Place in single layers on ungreased baking sheets. Bake in a 350°F oven about 10 to 15 minutes or until dry and crisp. Make-Ahead Tip: Prepare and bake Homemade Tortilla Chips. Store in an airtight container at room temperature for up to 24 hours. Prepare layered dip. Cover and chill up to 6 hours. Rate it Print Nutrition Facts (per serving) 66 Calories 4g Fat 7g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 66 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 6mg 2% Sodium 87mg 4% Total Carbohydrate 7g 3% Protein 3g Vitamin C 8.9mg 45% Calcium 40mg 3% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.