7-Layer Vegetable Dip Recipe | Dairyland

Ingredients

• 2 medium zucchini, cut lengthwise into 1/2 cm (1/4") slices
• 3 red bell peppers, cut lengthwise in quarters
• 45 ml (3 tbsp) olive oil
• 7 1/2 ml (1 1/2 tsp) fresh lemon juice
• 5 ml (1 tsp) ground cumin
• To taste: salt and freshly ground pepper
• 3 ripe avocados
• To taste: fresh lime juice
• 250 ml (1 cup) Dairyland sour cream
• 250 ml (1 cup) Saputo Ricotta cheese
• 45 ml (3 tbsp) hot sauce
• 225 g (1/2 lb) Armstrong Medium Cheddar cheese, grated
• 3 tomatoes, sliced in half along the equator, seeded and roughly chopped
• 375 ml (1 1/2 cups) whole pitted black olives, roughly chopped