Seven Layer Dip

Ingredients

• 1 can refried beans, 16 oz
• 1 tablespoon taco seasoning
• 3 ripe avocados
• 2 tablespoons lime juice
• 3/4 teaspoon kosher salt
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon chili powder
• 2 cups shredded sharp cheddar
• 2 Roma tomatoes, seeded and diced
• 1 can sliced black olives, 2.25 oz, drained
• 4 scallions, thinly sliced
• 1/4 cup sliced pickled jalapenos
• 1 bag tortilla chips, 12 oz

Before you cook

• Seed and dice the tomatoes and drain them on a paper towel.
• Drain the olives and slice the scallions.
• Shred the cheddar.
• Halve and pit the avocados.

Steps

1. Stir the refried beans and taco seasoning together until smooth and loose enough to spread.
2. Spread the beans across the bottom of a 9 by 13 inch glass dish in an even layer.
3. Scoop the avocado flesh into a bowl, add the lime juice and salt, and mash it to a chunky guacamole.
4. Spread the guacamole over the beans, going all the way to the edges so the layer seals.
5. Whisk the sour cream, mayonnaise and chili powder together until uniform.
6. Spread the sour cream mixture over the guacamole in a smooth sheet.
7. Cover the sour cream with the shredded cheddar.
8. Scatter the diced tomato evenly over the cheese.
9. Sprinkle on the olives, scallions and pickled jalapenos.
10. Chill the dip for at least 30 minutes so the layers firm up, then serve cold with tortilla chips.