Ingredients:

  • 1 (15-ounce) can Refried Beans (room temperature)
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Chili Powder
  • 8 ounces Cream Cheese, softened
  • 1/2 cup Sour Cream (full fat)
  • 1 packet (about 2 tbsp) Taco Seasoning Mix
  • 3 large Ripe Avocados
  • 2 tablespoons Fresh Lime Juice
  • 1/2 teaspoon Salt
  • 1 cup Chunky Salsa (medium heat, drained)
  • 1 1/2 cups Sharp Cheddar Cheese, shredded
  • 1/2 cup Canned Black Olives, sliced and drained
  • 1 large Diced Tomato (seeds removed)
  • 1/4 cup Chopped Fresh Cilantro
  • 2 tablespoons Sliced Jalapeños (optional)

Instructions:

  1. Prepare the Bean Base (Layer 1): In a small bowl, stir together the refried beans, cumin, and chili powder until uniformly combined. Spread this mixture evenly across the bottom of your 9x13 inch serving dish.
  2. Mix the Creamy Layer (Layer 2): In a separate bowl, beat the softened cream cheese until smooth. Mix in the sour cream and the taco seasoning until completely incorporated and lump-free. Gently spread this mixture over the bean layer.
  3. Create the Guacamole (Layer 3): Scoop the avocado flesh into a bowl. Mash lightly, leaving some texture. Stir in the lime juice and salt. Carefully spread the guacamole over the seasoned cream cheese layer.
  4. Drain and Layer the Salsa (Layer 4): Place the salsa into a fine-mesh sieve over a bowl for 5 minutes to drain excess liquid. Use a spoon to gently dollop the drained salsa evenly over the guacamole.
  5. Apply the Cheese (Layer 5): Sprinkle the shredded cheese evenly over the salsa layer, ensuring full coverage.
  6. Add the Olives (Layer 6): Distribute the drained, sliced black olives over the cheese layer.
  7. Garnish and Chill (Layer 7): Top with the diced tomatoes, fresh cilantro, and optional jalapeños. Cover the dish tightly and refrigerate for at least 1 hour to allow the flavours to meld and the layers to set firmly.
  8. Serve: Remove from the fridge 15 minutes before serving. Serve immediately with sturdy tortilla chips.