A classic dip with layers of refried beans, salsa, shredded cheese, and olives freshened up with fresh lime juice and homemade guacamole.
Preparation Time
20 mins
Total Time
20 mins
Calories
54 Calories
Recipe Instructions
Step 1
Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.
Step 2
Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 tablespoons lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
Ingredients
1 cup sour cream
2 teaspoons chili powder
salt
1 (4.5 ounce) can chopped green chiles, undrained
1 (16 ounce) can refried beans (traditional variety)
1 tablespoon fresh lime juice, plus
3 avocados, halved, pitted, flesh spooned out
1 cup salsa (drain to equal 1 cup if salsa is especially runny)
1 cup grated pepper Jack cheese
0.5 cup mayonnaise
0.25 teaspoon ground cumin
0.75 cup sliced canned black olives, drained
0.5 cup thin sliced scallion greens, green part only
