Seven Layer Dip

Description

Serves 6-8

 

Ingredients
4 (4oz.) Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 1 can Libby’s® Whole Kernel Sweet Corn
4 (4oz.) Libby’s® Cut Green Beans Vegetable Cups or 1 can (14.5 oz) Libby’s® Cut Green Beans
1⁄2 head of iceberg lettuce shredded
1 can black beans
1 garlic clove minced
1 1⁄2 tsp garlic powder
1⁄4 c olive oil
1 can diced tomatoes with green chilies drained
3⁄4 c sour cream
3⁄4 lb monterey jack cheese shredded
3 tbsp cilantro chopped
Instructions

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.