Seven Layer Dip
Total Time
25 mins
Prep Time
25 mins
Rating
4.67 out of 5 stars
(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
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Preparation
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.
Step 4
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Chef's notes
Nutritional values are based on one serving
