Dip Ingredients:
1 tablespoon LAND O LAKES® Butter
1 small (1/2 cup) red bell pepper, chopped
1 medium (1/2 cup) onion, chopped
2 (15-ounce) cans black beans, rinsed, drained
1 to 2 teaspoons fresh chopped jalapeño chiles
1/2 teaspoon ground cumin
1 cup salsa
1/2 pound (2 cups) LAND O LAKES® Deli Cheddar or Co-Jack® Cheese, shredded
1 (12-ounce) container (1 1/2 cups) refrigerated guacamole
2 cups shredded lettuce
1/2 cup LAND O LAKES® Sour Cream
Chips Ingredients:
Tortilla chips
Melt butter in 10-inch skillet until sizzling; add red pepper and onion. Cook over medium heat, stirring occasionally, until onion is softened (3 to 5 minutes). Stir in beans, jalapeño chiles and cumin. Continue cooking until heated through (2 to 3 minutes).
Transfer 1 cup bean mixture to food processor bowl fitted with metal blade or 5-cup blender container. Cover; process on High speed until smooth (30 seconds to 1 minute). Return blended mixture to remaining bean mixture; stir to combine. Spread bean mixture into 11x8-inch (2-quart) baking dish. Cover; refrigerate 2 hours or overnight.
Just before serving, evenly layer salsa, cheese, guacamole and shredded lettuce over bean mixture.
Spoon sour cream into resealable plastic food bag. Snip off corner. Pipe sour cream over lettuce to resemble yard lines on football field. Serve with tortillas chips.