Skinny Seven Layer Dip

Ingredients

• 2  avocados pitted peeled mashed
• 2.3 ounce olives black drained sliced canned
• 15 ounce black beans rinsed drained canned
• 22 ounce regular corn mexican-style drained canned
• 2 cloves garlic minced
• 0.3 cup green onions sliced
• 1  jalapeno fresh diced finely
• 1  juice of lemon juiced
• 3 cups lettuce shredded
• 5 dashes pepper sauce hot
• 1  roma tomato chopped (plum)
• 1 cup chunky salsa 
• 1 cup mexican cheese blend shredded
• 8 ounce cup heavy whipping cream fat-free sour
• 1 ounce taco seasoning 

Equipment

• bowl

Directions

1. Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
2. In another bowl, mash the avocado with the remaining lemon juice; set aside.
3. Spread the shredded lettuce over a 12-inch serving platter.
4. Layer the black beans evenly on top, followed by the Mexican-style corn.
5. Spread the prepared sour cream mixture over the corn.
6. Gently spread the avocado mixture on top of the sour cream.
7. Pour the salsa evenly over the avocado mixture.
8. Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.