Ingredients:

  • 1 (16-ounce) can refried beans (450g)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon cumin (2.5ml)
  • Pinch of cayenne pepper (optional)
  • 3 ripe avocados (approximately 600g total)
  • 1/4 cup finely chopped red onion (30g)
  • 2 tablespoons lime juice (30ml)
  • 1/4 cup chopped cilantro (fresh coriander leaves)(10g)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1ml)
  • 1 jalapeño, seeded and minced (optional) (15g)
  • 1 (16-ounce) container sour cream (450g)
  • 1 packet taco seasoning mix (28g)
  • 1 (16-ounce) jar your favourite salsa or homemade salsa (450g)
  • 2 cups shredded cheddar cheese (or a Mexican cheese blend) (200g)
  • 1 (2.25-ounce) can sliced black olives, drained (65g)
  • 3 green onions, thinly sliced (30g)

Instructions:

  1. In a small bowl, combine refried beans, chili powder, cumin, and cayenne pepper (if using). Mix well.
  2. In a separate bowl, mash avocados. Add red onion, lime juice, cilantro, salt, pepper, and jalapeño (if using). Mix well. Taste and adjust seasoning.
  3. In another small bowl, combine sour cream and taco seasoning. Mix well.
  4. Spread the refried bean mixture evenly across the bottom of the serving dish.
  5. Carefully spread the guacamole evenly over the refried beans.
  6. Spread the seasoned sour cream evenly over the guacamole.
  7. Spread the salsa evenly over the sour cream.
  8. Sprinkle the cheddar cheese evenly over the salsa.
  9. Sprinkle the sliced black olives evenly over the cheese.
  10. Sprinkle the sliced green onions evenly over the olives.
  11. Cover the dip with plastic wrap and chill for at least 30 minutes to allow the flavors to meld.
  12. Serve with tortilla chips, veggie sticks, or other dippers.