Title: Layered Tex-Mex Dip
Categories: Finger
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,
		Rinsed and drained,
		Divided
2		Ripe avocadoes, peeled
		And pitted
1	ts	Lemon juice
1	c	Chopped iceberg lettuce
4	oz	Cheddar cheese, shredded
		About 1 cup
2		Small tomatoes, chopped
2	tb	Chopped black olives
		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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