Salsa de Capas (Layered Dip)
Serves 6
| 16 oz | Arriba! Spicy Black Bean Dip |
| 8 oz | sour cream |
| 4 oz | Arriba! Chipotle Salsa |
| 2 | avocados, peeled, seeded -- mashed |
| 2 | tablespoons lemon juice, fresh |
| 4 oz | Monterey jack cheese -- grated |
| 4 oz | cheddar cheese -- grated |
| 1 | large tomato -- chopped |
| 3 | green onions -- diced |
| 6 | slices bacon -- fried and crumbled |
| 1 | can ripe olives, black -- chopped |
Use a 9-inch casserole dish.
Spread the Arriba! Spicy Black Bean Dip evenly over the bottom of the dish.
Mix sour cream with Arriba! Chipotle Salsa and spread evenly over the bean dip.
Mix the avocados with lemon juice and spread evenly over the sour cream.
Mix the two cheeses and sprinkle evenly.
Sprinkle tomato, onions, bacon and olives as a final touch.
Chill for two hours.
Serve with favorite corn tortilla chips.
