Seven Layer Dip

Ingredients:

(Serves 6-8)

  • 4 Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 1 can Libby’s® Whole Kernel Sweet Corn
  • 4 Libby’s® Cut Green Beans Vegetable Cups or 1 can Libby’s® Cut Green Beans
  • ½ head of iceberg lettuce, shredded
  • 1 can Libby’s® Black Beans
  • 1 garlic clove, minced
  • 1 ½ tsp. garlic powder
  • ¼ cup olive oil
  • 1 can diced tomatoes with green chilies, drained
  • ¾ cup sour cream
  • ¾ lb. Monterey jack cheese, shredded
  • 3 tbsp. cilantro, chopped

Directions:

  • Put the green beans in a bowl and season with ½ teaspoon garlic, salt and pepper. Heat the oil in a skillet over low-medium heat. Add the seasoned beans and cook for 2 minutes. Empty green beans in a bowl and set aside.
  • Drain the corn, add to the skillet and cook for 2 minutes. Empty corn in a bowl and set aside.
  • Drain the black beans, add to the skillet and cook for 2 minutes. Transfer the beans to a small bowl and mash with a fork.
  • In a deep platter start layering. First spread the shredded lettuce over the platter. Spread the refried black beans over the lettuce. Sprinkle half the cheese over the black beans. Add a layer of corn over the beans. Sprinkle the remaining cheese over the corn. Add a layer over the cheese with the seasoned green beans. Carefully spread the sour cream over the cheese, trying not to move the layer of cheese. Finally add a layer of tomatoes and chilies.
  • Top with a dollop of sour cream and chopped cilantro, if desired. Serve with tortilla chips.

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