Seven Layer Super Bowl Dip - cooking recipe

Ingredients

3 cups shredded lettuce
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped sweet red pepper (and/or yellow sweet pepper)
1/4 cup sliced green onion
1 (8 ounce) carton sour cream
2 finely chopped jalapeno peppers
1 teaspoon shredded lime peel
1 (8 ounce) jar chunky salsa
1/2 medium avocado, peeled and coarsely chopped
2/3 cup shredded cheddar cheese or 2/3 cup monterey jack cheese
1/3 cup chopped pitted ripe olives
1 tablespoon snipped fresh cilantro or 1 tablespoon parsley (optional)
16 ounces homemade tortilla chips or 16 ounces store bought tortilla chips

Preparation

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.
Makes about 32 appetizer servings.
Homemade Tortilla Chips: Cut ten 6-inch flour tortillas into wedges.
Place in single layers on ungreased baking sheets.
Bake in a 350 degree F oven about 10 to 15 minutes or until dry and crisp.
Make-Ahead Tips: 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.