Seven Layer Dip

As seen on

brown eyed baker

Total Time

25 mins

Prep Time

25 mins

Rating

(3)

Ingredients

8 servings

15 ounce (425.24 g) can refried beans
¼ cup (62.5 ml) water
1 teaspoon olive oil
1 teaspoon chili powder
¼ teaspoon (0.25 teaspoon) ground cumin
Salt, to taste
4 ounces (113.4 g) cheddar or Monterey Jack cheese, shredded
1 jalapeño pepper, seeds and membrane removed, finely chopped
2 avocados, mashed
1 (1) tomato, seeds and juices removed, finely chopped
1 cup (230 ml) sour cream
2.25 ounce (63.79 g) can sliced black olives

Kid-Friendly Beginner Dairy Sautéing ...

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Preparation

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Step 1

Place the refried beans in a medium saute pan or in a cast iron skillet over medium-low heat. Stir in the water, olive oil, chili powder, cumin and salt, stirring until combined. Once the beans are hot and bubbly, spread them over the bottom of a 9-inch pie plate (or other serving dish). Immediately sprinkle the cheese over the beans.

Step 2

Layer on the jalapeño, avocado, tomato, sour cream and black olives.

Step 3

Serve immediately with tortilla chips.

Chef’s notes

Nutritional values are based on one serving

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Seven Layer Dip

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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