refried beans (traditional variety)
chopped green chiles, undrained
fresh lime juice, plus
fresh lime juice for avocado layer
avocados, halved, pitted, flesh spooned out
salsa (drain to equal 1 cup if salsa is especially runny)
sliced canned black olives, drained
grated pepper Jack cheese
thin sliced scallion greens, green part only
- Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
- Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.
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Tortilla Espanola (Spanish Tortilla)
Unlike most omelets, a Spanish tortilla is served at room temperature.
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