Seven Layer Dip with Endive
An appetizer that is both visually appetizing and flavorful, sure to be a hit at your next gathering. Quick to make, loaded with vegetables, and uses endive scoops around the outside edges. You can provide a bowl of corn chips for scooping, or use more prefilled endive leaves.
Seven Layer Dip with Endive
When I made this I used both a 12″ platter and 8″ platter. Below you will find the directions for the larger serving platter, I duplicated the layers on the 8″ platter without leaving a border. I used the 8″ platter as the filling material for the endive leaves, which I positioned around the outside.
- 3 cups shredded lettuce
- 1 15 oz can black beans (rinsed and drained)
- 1/2 cup chopped sweet red pepper
- 1/4 cup sliced green onions
- 2 Tbsp chopped seeded jalapeno peppers
- 1 8 oz sour cream
- 1 tsp lime zest
- 1/2 of a medium avocado (peeled and chopped)
- 1 8 oz jar (1 cup chunky salsa, drained)
- 2/3 cup shredded cheddar or Monterey Jack cheese
- 2 Tbsp chopped black olives
- 3 or more endive – depending on preference and platter layout
- Line a 12 inch platter with shredded lettuce.
- Stir together black beans, chopped red pepper, green onion, and jalapeno (I pulse all but the beans in a food processor, the add the beans and pulse 3 or 4 times) Spread this mix over the shredded lettuce, leaving a 3.5 in. border around the outside, this allows room for the endive.
- Spread sour cream over bean layer, leaving a border.
- Mix chopped avocado, drained salsa, and lime zest and spread over sour cream, leaving a border.
- At this point place your filled endive leaves around the outside in a spoke like fashion, using the tip of a butter knife, lift the dip layers to slide each leaf end under the center dip spread, continue around until the outer circle is full.
- Sprinkle shredded cheese over the top of the whole platter.
- Sprinkle chopped black olives
- Chill platter and serve..
Looks fab! Much better than with chips!
Thanks Laurie, I love the Endive and wanted to put it on the tray so people would become interested in trying it..
It does look very tasty, I had jalapeno peppers in a chicken dip I did the other night, but may have put too many in 😆
Thank you Karen, we all loved it too… You have to be careful to not put in too many jalapenos for sure.
Thanks for sharing with us Janet, I can’t wit for more of your garden pictures this season! I hope all is well I haven’t see you much!
I am very excited for the new season, I need to get over to your blog site as well..