Layers of beans, creamy guacamole, tangy sour cream, cheese and fresh toppings create this crowd-pleasing Tex-Mex appetizer.
# What You'll Need:
→ Base
01 - 1 (15 oz) can refried beans
02 - 1 tablespoon taco seasoning
→ Guacamole Layer
03 - 2 ripe avocados, peeled and pitted
04 - 1 tablespoon lime juice
05 - 1/4 teaspoon salt
06 - 1/4 cup diced red onion
07 - 1 small tomato, seeded and diced
→ Sour Cream Layer
08 - 1 cup sour cream
→ Salsa Layer
09 - 1 cup chunky salsa, drained
→ Cheese Layer
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese
→ Toppings
12 - 1/2 cup sliced black olives
13 - 1 cup shredded iceberg lettuce
14 - 1/4 cup chopped green onions
→ For Serving
15 - Tortilla chips
# How to Prepare:
01 - Mix refried beans with taco seasoning in a medium bowl until well combined. Spread evenly across the bottom of a 9x13-inch serving dish.
02 - Mash avocados with lime juice and salt in a separate bowl. Fold in diced red onion and tomato. Spread guacamole evenly over the bean layer.
03 - Spread sour cream in an even layer over the guacamole, being careful not to disturb the layers beneath.
04 - Spread drained chunky salsa over the sour cream. Ensure salsa is well-drained to prevent excess moisture from compromising the layers.
05 - Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the salsa layer.
06 - Distribute sliced black olives evenly across the cheese layer.
07 - Sprinkle shredded iceberg lettuce and chopped green onions over the olives as the final garnish layer.
08 - Cover the dish with plastic wrap or a lid. Refrigerate for at least 1 hour to allow flavors to meld. Serve chilled with tortilla chips for dipping.
