Seven Layer Dip
Yield: About 8 servings
Prep Time: 25 minutes
Total Time: 25 minutes
15-oz can refried beans
¼ cup water
1 teaspoon olive oil
1 teaspoon chili powder
¼ teaspoon ground cumin
Salt, to taste
1 cup shredded cheddar or Monterey Jack cheese (or a combo of the two)
1 jalapeño pepper, seeds and membrane removed, finely chopped
1 avocado, finely chopped (or 1 cup of your favorite guacamole)
1 tomato, seeds and juices removed, finely chopped
1 cup sour cream
1 small can black olives, sliced
1. Heat the refried beans in a medium saute pan or in a cast iron skillet. Stir in the ¼ cup water to get a creamy consistency. Stir in the olive oil, and then add the chili powder, cumin and salt, stirring until combined.
2. Once the beans are hot and bubbly, spread them over the bottom of a serving dish. Immediately sprinkle the cheese over the beans.
3. Layer on the chopped jalapeño, avocado, tomato, sour cream and black olives.
4. Serve immediately with tortilla chips.
(Recipe adapted from Simply Recipes)