Description
A delicious layered bean dip perfect for parties or gatherings.
Ingredients
Scale
- 2 15 oz cans refried beans (black or pinto)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 3 avocados (peeled and seeded)
- 1 Tablespoon lime juice (or lemon juice)
- 8 oz sour cream
- 3/4 cup salsa
- 1 1/2 cups shredded Mexican blend cheese (cheddar or Monterrey Jack)
- 6 ounces sliced black olives
- 2 green onions (chopped)
- 1 roma tomato (diced, for garnish)
- tortilla chips (for serving)
Instructions
- Season beans: Add the refried beans to a mixing bowl. Season with chili powder, cumin and garlic powder. Taste and add more seasoning if desired. Spread beans into a single layer on a large serving plate or in a 9×13” pan.
- Mash avocado: Add avocado and lemon/lime juice to a bowl and mash well with a fork. Spread into an even layer, over the beans.
- Layer: Spread sour cream into an even layer, over the avocado. Dollop small spoonfuls of salsa next. Sprinkle with cheese, olives, and lastly, green onion. We also like to add a diced tomato for garnish (optional).
- Refrigerate until ready to serve (can be made a day in advance). Serve with tortilla chips.
Notes
- This dip can be made ahead of time for convenience.
- Optional garnishes include extra diced tomatoes or fresh cilantro.
- Prep Time: 15 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup