Ingredients:

  • 1 can (15 oz / 425g) refried beans
  • 1 tsp (5g) garlic powder
  • 1 tbsp (15ml) lime juice
  • 2 ripe avocados (approx. 10 oz / 280g)
  • 1 cup (240g) sour cream
  • 1 tbsp (8g) taco seasoning
  • 1 cup (240ml) chunky salsa
  • 1 cup (113g) shredded sharp cheddar cheese
  • 1/4 cup (40g) sliced black olives
  • 2 tbsp (10g) finely chopped green onions

Instructions:

  1. In a small bowl, mash the refried beans with garlic powder and lime juice until smooth. Spread the mixture evenly across the bottom of a 9x9 inch glass baking dish, pressing firmly into the corners.
  2. Mash the avocados until velvety (or use prepared guacamole) and spread a thick, even layer directly over the bean base.
  3. In a separate bowl, stir the taco seasoning into the sour cream until fully incorporated, then spread the seasoned cream over the avocado layer.
  4. Spoon the chunky salsa over the sour cream layer, using a slotted spoon to remove excess liquid to maintain dip firmness.
  5. Sprinkle the shredded cheddar cheese evenly across the top, then finish by scattering sliced black olives and chopped green onions over the cheese.