Ingredients:

  • 1 can (15 oz/425 g) refried beans
  • 1 ½ cups (360 g) guacamole, store-bought or homemade
  • 1 cup (240 g) sour cream (or Greek yogurt for a lighter option)
  • 1 cup (100 g) salsa (mild, medium, or hot based on preference)
  • 1 cup (130 g) diced tomatoes (plum or Roma, seeds removed)
  • 1 cup (130 g) diced bell peppers (varied colors for aesthetics)
  • 1 cup (120 g) corn (fresh, canned, or frozen and thawed)
  • 1 cup (100 g) shredded cheddar or Mexican blend cheese
  • ¼ cup (10 g) chopped fresh cilantro (optional)
  • ½ cup (75 g) sliced black olives (optional)

Instructions:

  1. In a mixing bowl, stir the refried beans until smooth, then spread them evenly in the bottom of the trifle dish.
  2. Gently spread the guacamole over the refried beans, creating an even layer.
  3. Spoon the sour cream over the guacamole, smoothing it out with a spatula.
  4. Carefully pour the salsa on top of the sour cream layer, spreading evenly.
  5. Layer in the diced tomatoes, followed by the diced bell peppers, and then the corn.
  6. Sprinkle the shredded cheese evenly across the top, then finish with chopped cilantro and sliced olives (if using).
  7. Cover the trifle dish with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld.