7-Layer Dip
Total Time
20 minutes
Prep Time
20 minutes
Rating
5 out of 5 stars
(5)
Ingredients
12 servings
- 1 can refried beans (15 to 16 ounces) or 2 cups homemade refried beans
- 1 ¼ cups mild red salsa, divided
- 1 teaspoon ground cumin
- 2 medium ripe avocados
- 2 tablespoons lime juice (from about 1 lime)
- 1 medium jalapeño, seeds and ribs removed and finely chopped (about 2 tablespoons)
- Fine salt, to taste
- 1 cup sour cream
- 6 ounces freshly grated Cheddar cheese (about 1 ½ cups)
- ⅓ cup drained pickled jalapeño peppers, roughly chopped, or 1 small can (2.25 ounces dry weight) drained sliced black olives
- ⅓ cup thinly sliced green onions (about 2 to 3)
- ⅓ cup fresh cilantro leaves
- Tortilla chips, for serving
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Preparation
Step 1
In a bowl, stir together the refried beans, ¼ cup salsa, and cumin. Spread the mixture across the base of an 8-inch square baking dish.
Step 2
In another bowl, use a large fork to mash the avocado. Add the lime juice, half of the chopped jalapeño, and ¼ teaspoon salt, then stir until combined. Spread the mixture evenly on top of the beans.
Step 3
In another bowl, stir together the sour cream and the remaining jalapeño. Season it with a pinch or two of salt, to taste. Spread the sour cream over the beans.
Step 4
Pour the remaining salsa into a mesh colander over the sink to release the excess moisture. Spread the salsa over the mixture.
Step 5
Sprinkle the cheese all over, followed by the drained jalapeños, green onions, and cilantro. Serve with tortilla chips.
Step 6
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Chef's notes
*Homemade refried beans:
After making the homemade version, you’ll have about ½ cup extra refried beans. Use it all for an extra-beany dip! You can also save it as a protein booster for an upcoming meal or enjoy it on the side with chips.
Make it dairy-free/vegan:
Substitute vegan sour cream and omit the cheddar cheese.
