Ingredients:

  • 1 (16 oz) can Refried Beans (not fat-free)
  • 1 Tbsp Lime Juice, freshly squeezed
  • 1 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Salt (for beans)
  • 1 cup Full-Fat Sour Cream
  • 4 oz Cream Cheese, softened
  • 1 packet Taco Seasoning Mix, low sodium
  • 3 large ripe Avocados, peeled and pitted
  • 2 Tbsp Lime Juice, freshly squeezed (for guacamole)
  • 1/2 tsp Salt (for guacamole)
  • Pinch of Black Pepper
  • 1 1/2 cups Prepared Chunky Salsa or Pico de Gallo (very well drained)
  • 2 cups Shredded Mexican Cheese Blend
  • 1 (4 oz) can Black Olives, sliced (well drained)
  • 1/2 cup Green Onions (scallions), thinly sliced

Instructions:

  1. Prepare the base: In a mixing bowl, combine the refried beans, 1 Tbsp lime juice, chili powder, cumin, and 1/4 tsp salt. Stir thoroughly until fully combined.
  2. Prepare the cream base: In a separate bowl, whip the softened cream cheese and sour cream together until smooth. Stir in the taco seasoning until no lumps remain.
  3. Make the guacamole: Mash the avocados coarsely. Stir in the remaining 2 Tbsp lime juice, 1/2 tsp salt, and black pepper. Taste and adjust seasoning.
  4. Drain the wet ingredients: Place the salsa and the sliced olives separately into fine-mesh sieves for at least 10 minutes to drain off excess liquid. Pat dry if necessary.
  5. Assemble Layer 1 (Beans): Spread the seasoned refried bean mixture evenly across the bottom of a 9x13 serving dish.
  6. Assemble Layer 2 (Cream Base): Carefully spread the seasoned sour cream mixture over the beans, working gently to avoid disturbing the layer beneath.
  7. Assemble Layer 3 (Guacamole): Distribute the guacamole evenly over the sour cream layer, smoothing gently.
  8. Assemble Layers 4, 5, 6, & 7: Scatter the drained salsa over the guacamole (do not spread). Then, sprinkle the shredded cheese, followed by the drained black olives, and finally the sliced green onions.
  9. Chill: Cover the dish tightly and refrigerate for a minimum of 2 hours, or ideally 4 hours, to allow the flavours to meld and the dip to set firmly.
  10. Serve: Remove from the fridge 15 minutes before serving with sturdy tortilla chips or vegetable crudités.