Best ever 7 layer dip! It's colorful, flavorful and perfect for game day, parties or BBQs! It only takes a few minutes to make and even less time to devour.
2(15 oz.) can low-sodium refried pinto or black beans
1tspchili powder
1tspgarlic powderdivided
1tspkosher sea saltdivided
1/4tspcumin
1/4tsppaprika
1(4 oz) candiced green chilesmild, medium or hot)
2/3cupsour creamlight or full-fat
2ozoriginal cream cheese
2avocados
1limejuice of
2tbspchopped cilantrofresh
2cupshredded blend of cheddar and monterey jack cheese
1 1/2cuppico de gallofresh or store brought
1(4 oz) cansliced black olives
Instructions
In a small saucepan set over medium heat, add the beans, 1/3 cup water, chili powder, 1/2 teaspoon garlic powder, 1/2 tsp. salt, cumin, paprika, and diced green chiles. Heat for 3-4 minutes or until the beans are warm and the mixture is a spreadable consistency. Layer in the bottom of a 9x13-inch dish.
In a small mixing bowl beat the sour cream and cream cheese together, spread the mixture over the top of the beans.
In a small mixing bowl, mash the avocados, mix in the lime juice, cilantro, remaining garlic powder, and remaining salt. Spread over top of the sour cream
Sprinkle blend of cheese over top, then add the pico de gallo and olives. Serve immediately or chill and serve within 36 hours.
Notes
* I made my pico de gallo with 3 diced medium tomatoes, 1 tbsp. minced red onion, 1 tbsp. sliced green onion, 2 tbsp. chopped cilantro, 1 tbsp. minced jalapeno, 1/2 tsp. salt, 1/2 tsp. lime juice.