Ingredients:

  • 30 oz refried beans
  • 1 tbsp taco seasoning
  • 1/4 cup mild salsa liquid
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 tsp garlic powder
  • 2 cups fresh guacamole
  • 1 tbsp fresh lime juice
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Roma tomatoes, seeded and diced
  • 1/2 cup black olives, sliced
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the 30 oz refried beans in a medium bowl and whisk in the 1 tbsp taco seasoning and 1/4 cup salsa liquid until smooth and spreadable. Note: This prevents the beans from being too stiff and breaking your chips.
  2. Spread the bean mixture into the bottom of a 9x13 glass dish, creating an even layer with a spatula.
  3. In a separate bowl, beat the 8 oz softened cream cheese, 1 cup sour cream, and 1 tsp garlic powder until the mixture is velvety and light.
  4. Dollop the cream cheese mixture over the beans and gently spread it to the edges, being careful not to disturb the bean layer.
  5. Mix the 2 cups guacamole with 1 tbsp lime juice and spread it directly over the white layer until the cream cheese is completely covered.
  6. Sprinkle the 2 cups of freshly grated sharp cheddar cheese evenly across the top until the green layer is hidden.
  7. Add the 1 cup of seeded Roma tomatoes in a uniform layer over the cheese.
  8. Scatter the 1/2 cup of sliced black olives and 1/4 cup of green onions over the tomatoes until the dish looks colorful and balanced.
  9. Finish with the 1/4 cup of fresh cilantro as a garnish for a hit of herbal fragrance.
  10. Chill the dip for at least 30 minutes until the layers have set firmly.