Seven-layer dip

Seven-layer dip

from homesicktexan.com

Ingredients

  • 2 cupsrefried beans, homemade or canned
  • 1 teaspoonchili powder
  • kosher salt
  • 2avocados, pitted and peeled
  • 2 clovesgarlic, minced
  • 1jalapeño, seeded, stemmed, and diced
  • 2 tablespoonschopped cilantro
  • 2 tablespoonsfreshly squeezed lime juice
  • ½ teaspoonkosher salt
  • ½ cupgrape tomatoes, diced
  • 2 clovesgarlic, minced
  • 1jalapeño, seeded and stemmed
  • 2 tablespoonschopped cilantro
  • ½ teaspoonkosher salt
  • ¼ teaspoonground cumin
  • 1 cupsour cream
  • ½ cupsalsa
  • 2 cupsshredded colby-jack cheese
  • 2green onions, chopped, green part only
  • 8ounces sliced canned black olives, drained
  • tortilla chips, for serving

Directions

  1. 1

    If your beans are cold, bring them to room temperature. Otherwise, stir in the chili powder then taste the beans and add salt.

  2. 2

    For the guacamole, in a small bowl mash the avocados with the garlic, jalapeño, cilantro, lime juice, and salt. Taste and add more salt if desired.

  3. 3

    For the pico, stir together the tomatoes, garlic, jalapeño, cilantro, salt, and cumin. Taste and adjust seasonings if desired.

  4. 4

    To assemble the dip, take a 9-inch baking dish or skillet and spread along the bottom the refried beans. Evenly spread on top of the beans the guacamole. Evenly spread on top of the guacamole the sour cream.

  5. 5

    Evenly pour on top of the sour cream the salsa. Evenly spoon on top of the salsa the pico de gallo. Sprinkle on top of the pico the shredded cheese. Last, add the green onions and then the black olives.

  6. 6

    Serve immediately with tortilla chips. You can also keep covered in the refrigerator for several hours before serving, if you prefer, though it's best fresh.