Seven Layer Dip
A delicious and comforting layered bean dip that brings together the creaminess of refried beans, the gooeyness of melted cheese, the freshness of jalapeños and tomatoes, the richness of avocado or guacamole, the tanginess of sour cream, and the brininess of black olives. Perfect for sharing and enjoying with crispy tortilla chips!
— Constant Cookbook
Ingredients
- 15-oz can refried beans
- ¼ cup water
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- Salt, to taste
- 1 cup shredded cheddar or Monterey Jack cheese (or a combo of the two)
- 1 jalapeño pepper, seeds and membrane removed, finely chopped
- 1 avocado, finely chopped (or 1 cup of your favorite guacamole)
- 1 tomato, seeds and juices removed, finely chopped
- 1 cup sour cream
- 1 small can black olives, sliced
Instructions
- Place the refried beans in a medium saute pan or in a cast iron skillet over medium-low heat. Stir in the water, olive oil, chili powder, cumin and salt, stirring until combined. Once the beans are hot and bubbly, spread them over the bottom of a 9-inch pie plate (or other serving dish). Immediately sprinkle the cheese over the beans.
- Layer on the jalapeño, avocado, tomato, sour cream and black olives.
- Serve immediately with tortilla chips.
Prep Time
PT25M
Yield
About 8 servings
Nutrition
- Calories: 248 kcal
- Carbohydrate Content: 12 g
- Protein Content: 7 g
- Fat Content: 19 g
- Saturated Fat Content: 7 g
- Cholesterol Content: 29 mg
- Sodium Content: 553 mg
- Fiber Content: 6 g
- Sugar Content: 3 g
- Serving Size: 1 serving
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