This classic dish combines layers of vibrant ingredients, each contributing distinct tastes and textures that create a symphony of flavors. Originating from the vibrant culinary traditions of Mexico, this dip has evolved into a staple at game day events, family gatherings, and potlucks.
Ingredients
Scale:
1 can (15 oz) refried beans
1 teaspoon chili powder
1 cup sour cream
1 teaspoon taco seasoning
2 ripe avocados, mashed
1 tablespoon lime juice
Salt to taste
1 cup homemade salsa or store-bought salsa
1 cup shredded cheddar cheese
½ cup sliced black olives
¼ cup chopped fresh green onions
Instructions
In a medium bowl, mix the refried beans with chili powder until well combined. Spread this mixture evenly on the bottom of a rectangular dish or a large serving platter.
In a small bowl, blend the sour cream with taco seasoning until fully integrated. Spread this mixture over the bean layer.
In another bowl, mash the ripe avocados with lime juice and salt until smooth but still slightly chunky for texture. Layer it on top of the sour cream mixture.
Spoon the salsa over the guacamole, spreading it evenly across the surface.
Generously sprinkle the shredded cheddar cheese over the salsa layer.
Scatter the sliced black olives on top of the cheese layer.
Finally, sprinkle the chopped green onions over the olives.
Cover the dip with plastic wrap and refrigerate for at least 30 minutes before serving.
