1 (30-ounce)canrefried beans about 3 1/2 cups (see note)
½cupgreen or red salsa
Guacamole (see note):
3-4medium ripe avocados
1-2tablespoonsfresh lime juice
¼cupfinely chopped cilantro
Salt and pepper to taste
Sour Cream Layer:
1 ½cupssour cream
½teaspoonchili powder
¼teaspooncumin
¼teaspoondried oregano
¼teaspoongarlic powder
¼teaspoonsalt
Pinchof black pepper
Other Layers:
1 ½cupsfinely shredded Mexican blend cheese, monterey jack + cheddar
1cupchopped tomatoes (see note)
1cupsliced olives
¼cupfinely chopped green onions or chives
Instructions
For the bean layer, mix the refried beans and salsa together until creamy and smooth. Evenly spread in a 9X13-inch (or slightly smaller) dish.
For the guacamole, mash the avocados, lime juice, cilantro and salt and pepper together until desired consistency (for this recipe, I like the guacamole mostly smooth with just a few small chunks). Spread the guacamole evenly over the refried beans.
For the sour cream layer, stir together the sour cream and all the seasonings until smooth and evenly combined. Spread evenly over the guacamole, covering completely all the way to the edges so the guacamole doesn't turn brown.
Sprinkle the cheese evenly over the sour cream followed by the tomatoes, olives, and green onions (or chives).
Serve immediately, or cover and refrigerate until ready to serve. The dip can be made 8-12 hours in advance (and probably longer, although it might get a bit liquidy from the tomatoes if refrigerated longer than that).
Notes
Refried Beans: this is my favorite homemade refried beans recipe.Salsa: use a brand of salsa you like the flavor of (and choose a heat you are comfortable with). This is my favorite homemade salsa. For storebought I like the Herdez or Trader Joe's brands.Guacamole: if you want to use a premade/storebought guacamole, you'll need 1 1/2 to 2 cups.Tomatoes: I like to use roma or cherry tomatoes since they are less liquidy than other varieties of tomatoes.