Ingredients:

  • 1 (16 oz) Can Refried Beans (traditional or black bean variety)
  • 2 tsp Taco Seasoning Mix (store-bought or homemade)
  • 1 tbsp Fresh Lime Juice
  • 3 Large Ripe Avocados, pitted and mashed
  • 1/4 cup Finely Chopped Red Onion
  • 2 tbsp Fresh Lime Juice (plus extra for brushing)
  • 1/2 tsp Kosher Salt
  • 8 oz Cream Cheese, softened to room temperature
  • 1 cup Full-Fat Sour Cream (or Greek Yoghurt)
  • 1 tsp Garlic Powder
  • 1/2 tsp Hot Sauce (e.g., Tabasco or Cholula)
  • 1 cup Mild or Medium Chunky Salsa, drained well
  • 2 cups Shredded Cheddar and Monterey Jack Cheese Blend
  • 1 cup Grape or Cherry Tomatoes, seeded and quartered
  • 1 (2.25 oz) Can Sliced Black Olives, drained
  • 1/2 cup Chopped Spring Onions (Scallions), green parts only

Instructions:

  1. Prepare the Bean Base (Layer 1): In a small bowl, combine the refried beans, taco seasoning, and 1 tbsp of lime juice. Mix well until uniform.
  2. Make the Guacamole (Layer 2): In a medium bowl, mash the avocados until slightly chunky. Stir in the red onion, 2 tbsp lime juice, and salt. Taste and adjust seasoning. Do this step immediately before assembly to minimize oxidation.
  3. Mix the Cream Layer (Layer 3): In a separate bowl, use a hand mixer or a fork to beat the softened cream cheese until smooth. Add the sour cream, garlic powder, and hot sauce. Mix until the spread is entirely smooth and fluffy.
  4. Lay the Foundation: Spread the seasoned bean mixture evenly across the bottom of the 9x13 inch dish or platter. Use the back of a spoon to create a flat, consistent base.
  5. Apply Guacamole: Carefully spread the guacamole over the bean layer. Gently brush the surface of the guacamole with a thin layer of lime juice to prevent browning.
  6. Spread the Cream: Using a rubber spatula, dollop the cream cheese/sour cream mixture across the guacamole layer. Gently spread it out to the edges, spreading lightly to avoid mixing the green and white layers.
  7. Add Salsa (Layer 4): Ensure the salsa is thoroughly drained. Gently spoon and spread the salsa over the cream layer. Blotting the salsa layer with a paper towel can help prevent the dip from getting watery.
  8. Add Cheese (Layer 5): Sprinkle the shredded cheese evenly over the salsa layer, creating a thick, solid covering.
  9. Chill: Cover the dish tightly with cling film and refrigerate for a minimum of 1 hour. This allows the layers to set and the flavors to meld, preventing a sloppy mess upon serving.
  10. Add Final Garnishes (Layers 6 & 7): Just before serving, uncover the dip. Scatter the sliced black olives and spring onions over the cheese.
  11. Top with Tomatoes: Sprinkle the quartered, seeded tomatoes over the top layer.
  12. Serve: Place the dip on the table immediately, surrounded by dippers such as sturdy tortilla chips or vegetable sticks.