FIVE LAYER PARTY DIP

FIVE LAYER PARTY DIP image

Yield 16-24 servings

Number Of Ingredients 12

1 Cup Fat Free Sour Cream (For pareve version use Toffuti areve sour cream)
1 Cup Fat Free Mayonnaise
1 Envelope Taco Seasoning Mix
1 15 oz. Can of Peas, well drained
1/2 Cup Salsa
2 Tablespoons Lemon Juice
1/4 teaspoon Bottled Hot Pepper Sauce
1 15.5 oz. Can of Black Beans, well drained
1/2 of a 10 oz. jar of Mexican Hot Peppers
1 to 2 Tomatoes Chopped
1 4 1/2 oz. Can Chopped Ripe Olives, well drained
Baked Tortilla Chips (recipe to follow)

Steps:

In a small bowl, stir together the sour cream, mayonnaise and taco season mix. Set aside. In a food processor, process the can of peas until smooth. Transfer the peas to another bowl and stir in the salsa, lemon juice, and the 1/4 teaspoon bottled hot pepper sauce. Set aside. In the food processor, place the can of black beans and the 1/2 jar of Mexican hot peppers. Process until smooth. In a 2-quart rectangular glass baking dish, spread the bean mixture. Layer with the pea mixture and then the sour cream mixture. Top with the chopped tomatoes and sprinkle with the olives. Cover and refrigerate for at least 2 hours or overnight. Serve with tortilla chips