Ingredients:

  • 16 ounces (450g) refried beans, preferably vegetarian or homemade
  • 1 teaspoon (5ml) chili powder
  • 3 ripe avocados
  • 1/2 small red onion, finely diced
  • 1 jalapeño, seeded and minced (optional, for extra heat)
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1/4 cup (60ml) chopped cilantro
  • Salt and pepper to taste
  • 16 ounces (450g) sour cream (full-fat or light)
  • 1 packet (1 ounce or 28g) taco seasoning mix
  • 16 ounces (450g) salsa, your favorite brand or homemade
  • 2 cups (200g) shredded cheddar cheese (or a Mexican cheese blend)
  • 1 can (2.25 ounces/64g) sliced black olives, drained
  • 4 green onions, thinly sliced
  • 1 Roma tomato, seeded and diced

Instructions:

  1. In a bowl, combine refried beans and chili powder. Mix well and set aside. Warm beans if preferred.
  2. Mash avocados in a bowl. Add red onion, jalapeño (if using), lime juice, and cilantro. Season with salt and pepper. Mix well.
  3. In a separate bowl, combine sour cream and taco seasoning mix. Mix well until fully incorporated.
  4. Spread refried beans evenly in the bottom of your serving dish.
  5. Top with guacamole, spreading it evenly.
  6. Spread sour cream mixture over the guacamole.
  7. Spoon salsa evenly over the sour cream.
  8. Sprinkle shredded cheese over the salsa.
  9. Scatter sliced black olives over the cheese.
  10. Top with sliced green onions and diced tomatoes.
  11. Cover the dip with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  12. Before serving, garnish with fresh cilantro and extra jalapeño slices (if desired). Serve with tortilla chips.