Description

Tex Mex Layered bean dip is a crowd favorite. Refried beans, seasoned sour cream, guacamole, salsa, cheese, red onions, olives, and tomatoes are like a Tex Mex snack on a tortilla chip.

Ingredients

Scale

1 can (16 ounces) refried beans, or 2 cups of this recipe
1/2 can (4 ounces) mild diced green chilies (1/4 cup)
1 tablespoon ground cumin
1 clove garlic, minced
2 tablespoons milk
Salt and pepper to taste
1 cup sour cream (8 ounces)
1–1/2 tablespoons taco seasoning
1 tablespoon finely minced cilantro
1 teaspoon lime zest
2 avocados, peeled, seed removed, and mashed (2 cups)
1 teaspoon lime zest
2 tablespoons lime juice
1/2 tablespoon minced cilantro
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup bottled salsa
2 cups shredded cheese, your choice
1 large Roma tomato, diced (3/4 cup)
4 green onions, sliced (1/2 cup) or 1/2 red onions finely diced
1/3 can of black olives sliced (1/2 cup)

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Instructions

In a small saucepan over medium heat, add the refried beans and stir until bubbling. Add the green chiles, garlic, and ground cumin and stir to combine.
Add salt and pepper to taste and remove pan from heat. Stir in milk and spread the bean mixture evenly to a thickness of 1/2” on a serving platter or shallow clear glass rectangle pyrex baking dish. Let cool while you prepare the remaining layers.
In a small bowl combine the sour cream, taco seasoning, lime zest and minced cilantro and stir well to combine, set aside.
In a separate bowl add the peeled, deseeded avocado flesh and mash with a fork. Stir in the lime zest, lime juice, cilantro, garlic powder, salt, and pepper, and stir to combine. The consistency should be spreadable but still slightly chunky.
When the bean layer has cooled, carefully spread a thin layer of the sour cream mixture evenly over the bean layer being careful not to mix the layers. (It is okay to not be perfectly smooth.
Repeat with the avocado layer and the salsa layers.
Sprinkle a thick layer of cheese over the salsa layer and top with the tomatoes, onions, olives, etc.
Loosely wrap with plastic wrap and refrigerate until ready to serve.
Serve with tortilla chips and enjoy.

Notes

The dip can be made a day ahead (the lime juice helps keep the avocado layer from turning brown, but it will darken after several hours).

Since several layers require lime zest, I zest a whole lime and set the zest aside, and then juice the lime. I also mince the cilantro all a once and divide it. You will need about 1/4 of a bunch for this dish.

I also stir the remaining half of the diced green chiles into the bottled salsa before pouring that layer on the dip.