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Layered Tex-Mex Dip

Yield: 16 servings
1 c sour cream
2 c ground cumin
1 ts chili powder
1/8 ts salt
1 cn (15 oz) black beans,
1 rinsed and drained,
1 divided
2 ripe avocadoes, peeled
1 and pitted
1 ts lemon juice
1 c chopped iceberg lettuce
4 oz cheddar cheese, shredded
1 about 1 cup
2 small tomatoes, chopped
2 tb chopped black olives
1 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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