Vibrant layered Tex-Mex appetizer with beans, guacamole, sour cream, salsa, cheese, olives and fresh vegetables. Perfect for parties served with tortilla chips.
# Ingredient List:
→ Base Layer
01 - 1 (15 oz) can refried beans
02 - 1 tablespoon taco seasoning
→ Guacamole Layer
03 - 2 ripe avocados, peeled and pitted
04 - 1 tablespoon lime juice
05 - 1/4 teaspoon salt
06 - 1/4 cup diced red onion
07 - 1 small tomato, seeded and diced
→ Sour Cream Layer
08 - 1 cup sour cream
→ Salsa Layer
09 - 1 cup chunky salsa, drained of excess liquid
→ Cheese Layer
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese
→ Toppings
12 - 1/2 cup sliced black olives
13 - 1 cup shredded iceberg lettuce
14 - 1/4 cup chopped green onions
→ For Serving
15 - Tortilla chips for dipping
# How-To Steps:
01 - Combine refried beans with taco seasoning in a medium bowl until thoroughly incorporated. Spread mixture evenly across the bottom of a 9x13-inch serving dish, creating a smooth foundation layer.
02 - Mash avocados with lime juice and salt in a separate bowl. Fold in diced red onion and tomato. Spread guacamole evenly over the bean layer, maintaining clean edges.
03 - Distribute sour cream in an even layer over the guacamole, using a spatula to create a smooth surface without disturbing the underlying layers.
04 - Spread drained salsa over the sour cream, ensuring excess liquid has been removed to prevent sogginess. Keep salsa contained within the dish edges.
05 - Evenly distribute shredded cheddar and Monterey Jack cheeses over the salsa layer, covering the entire surface.
06 - Arrange sliced black olives in an even layer over the cheese mixture.
07 - Complete the dip by sprinkling shredded lettuce and chopped green onions over the olive layer.
08 - Cover dish securely with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled with tortilla chips for dipping.
