Corn, Black Bean Layered Dip

Everyone I know loves taco dip. It’s always the first to go at family gatherings, and when someone brings it to work there’s always a gathering around the dip. Personally, my favorite part is that every bite is a little different because of all the layers … although every bite includes creamy dip, spicy salsa and crunchy chip, the proportions are always unique. And of course there are so many variations of this dip. I like this version because the chunky Corn, Black Bean Salsa makes the dip look especially appealing, and the black beans add a welcome texture to the dip.

Corn, Black Bean Layered Dip

By Lisa Ek

Ingredients:

• 1½-2 Tbsp. Wahoo! Chili^®
• ¼ cup mayonnaise
• ¾ cup sour cream
• 2 cups shredded lettuce
• 1 cup chopped tomatoes
• 8 oz. shredded Cheddar cheese
• 1 jar Corn, Black Bean Salsa
• Blue Aztec Chips

Preparation:

Combine first 3 ingredients; chill 2 hours. Spread prepared dip on serving platter. Layer next 4 ingredients in order listed; serve with Blue Aztec Chips. Makes 8-10 servings.

Corn, Black Bean Layered Dip

Tips:

• For a heartier dip, add cooked, diced chicken or cooked, crumbled ground beef.
• For a spicier dip, add Fiesta Party Dip Mix^® to the sour cream base.
• Use prepared Simply Salsa™ in place of the Corn, Black Bean Salsa.
• Sprinkle the top with sliced green onions or chopped fresh cilantro.
• Add a layer of canned refried beans on top of the sour cream layer.
• Use low-fat or no-fat mayonnaise and sour cream in the bottom layer.

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