7-Layer Dip
Ingredients
The base
-
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
The toppings
-
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)
-
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
For serving
Instructions
- Mix refried beans with ¼ cup salsa and cumin, then spread in an 8-inch square baking dish.
- Mash the avocados with lime juice, half of the jalapeño, and salt, then spread over the bean layer.
- Combine sour cream with the remaining jalapeño and salt, then spread over the avocado layer.
- Drain excess moisture from the salsa and spread it over the sour cream layer.
- Sprinkle grated cheese on top, followed by pickled jalapeños or olives, green onions, and cilantro.
- Serve with tortilla chips.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
30mg
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