Ingredients:

  • 1 can (16 oz) refried beans
  • 2 tbsp fresh lime juice, divided
  • 1 tsp ground cumin
  • 1 cup full fat sour cream
  • 4 oz cream cheese, softened
  • 2 tbsp low sodium taco seasoning
  • 2 cups prepared chunky guacamole
  • 1 cup thick chunky salsa
  • 2 cups shredded sharp cheddar cheese
  • 1 cup Roma tomatoes, deseeded and diced
  • 1/2 cup sliced black olives, drained
  • 1/4 cup fresh cilantro, chopped
  • 3 green onions, thinly sliced

Instructions:

  1. Strain the salsa. Place 1 cup salsa in a fine mesh sieve over a bowl and let it sit for 10 mins to remove excess liquid. Note: This prevents the dip from becoming watery.
  2. Prepare the bean base. In a medium bowl, combine 16 oz refried beans, 1 tbsp lime juice, and 1 tsp cumin.
  3. Spread the beans. Use your offset spatula to spread the bean mixture into an even layer in a 9x13 dish.
  4. Whip the dairy layer. Beat 1 cup sour cream, 4 oz softened cream cheese, and 2 tbsp taco seasoning until completely smooth and velvety.
  5. Seal the beans. Spread the sour cream mixture directly over the beans, making sure to hit the glass edges.
  6. Add the guacamole. Spoon 2 cups guacamole over the dairy layer and smooth it gently to avoid mixing.
  7. Layer the salsa. Take your strained salsa and spread it over the guacamole.
  8. Shower with cheese. Evenly distribute 2 cups shredded cheddar over the salsa layer until no red is visible.
  9. Add fresh toppings. Scatter 1 cup diced tomatoes, 1/2 cup olives, 1/4 cup cilantro, and 3 sliced green onions on top.
  10. Chill the dish. Place the dip in the fridge for at least 30 minutes until set and cold.