Recipe submitted by: Amy Pickett
Recipe courtesy of: www.dlife.com
What's in it
2 cup Lettuce, iceberg
1 cup black bean dip
1/4 cup picante sauce
6 oz Guacamole
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup fresh chopped green onion
2 tbsp canned black olives
1 each small tomato
How to cook it
- Place lettuce in deep casserole dish.
- In small bowl, mix bean dip and picante sauce. Spread over lettuce (layer should be 1/4 inch thick).
- Layer avocado dip, then sour cream, top with cheese, green onions, and olives.
- Cover and refrigerate at least 4 hours and up to 24 hours. Top with tomatoes before serving.
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