Ingredients

• 1 Tbsp butter
• 1/2 cup red bell pepper
• 1/2 cup onion, chopped
• (2) 15 oz. cans black beans, rinsed / drained
• 2 tsp fresh chopped jalapeno peppers
• 1/2 tsp ground cumin
• 1 cup salsa
• 2 cups cheddar cheese, shredded
• 14 oz. Wholly Guacamole® dip
• 1/2 cup sour cream
• 1 bag tortilla chips

1. Melt butter in skillet; add peppers and onion. Cook over medium heat until onion is softened. (4 minutes) Stir in beans, jalapenos and cumin. Cook until heated.
2. Transfer 1 cup of bean mixture to a food processor, process until smooth. Return blended mixture to remaining mixture and stir to combine. Spread onto an 11x8 baking dish. Cover and refrigerate at least 2 hours.
3. Just before serving, layer over the bean mixture: salsa, cheese and top with Wholly Guacamole dip
4. Spoon sour cream into resealable plastic bag. Snip off small corner and pipe sour cream lines over the guacamole to resemble yard markers on a football field.