Seven Layer Dip

Name: Seven Layer Dip
Ingredients: 1 (16 ounce) can refried beans (traditional variety); 1 (4.5 ounce) can chopped green chiles, undrained; 1 tablespoon fresh lime juice, plus; 2 tablespoons fresh lime juice for avocado layer; 2 teaspoons chili powder; 1/4 teaspoon ground cumin; Salt; 3 avocados, halved, pitted, flesh spooned out; 1 cup sour cream; 1/2 cup mayonnaise; 1 cup salsa (drain to equal 1 cup if salsa is especially runny); 3/4 cup sliced canned black olives, drained; 1 cup grated pepper Jack cheese; 1/2 cup thin sliced scallion greens, green part only

14 ingredients

8 steps

Ingredients

1 (16 ounce) can refried beans (traditional variety)
1 (4.5 ounce) can chopped green chiles, undrained
1 tablespoon fresh lime juice, plus
2 tablespoons fresh lime juice for avocado layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 cup salsa (drain to equal 1 cup if salsa is especially runny)
3/4 cup sliced canned black olives, drained
1 cup grated pepper Jack cheese
1/2 cup thin sliced scallion greens, green part only

Directions

1

Mix beans, chiles, 1 Tb.
2

of lime juice, chili powder, cumin, and a pinch of salt in a small bowl.
3

In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs.
4

lime juice and 1/2 teaspoon of salt to make guacamole.
5

In a third small bowl, mix sour cream and mayonnaise.
6

Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan.
7

Sprinkle with olives, then cheese.
8

(Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.