Ingredients:

  • 30 oz Refried Beans (canned)
  • 2 Tbsp Lime Juice (freshly squeezed)
  • 1 tsp Cumin (ground)
  • 1 tsp Chili Powder
  • Salt & Pepper, To taste
  • 8 oz Cream Cheese (full fat), softened
  • 1 cup Sour Cream (full fat)
  • 1 Tbsp Taco Seasoning Mix
  • 1/2 tsp Garlic Powder
  • 3 large ripe Avocados
  • 1 Tbsp Lime Juice (freshly squeezed)
  • 1/4 cup Fresh Coriander (Cilantro), finely chopped
  • 1/2 tsp Salt
  • 2 cups Salsa (medium chunky style, drained)
  • 12 oz Shredded Mexican Cheese Blend
  • 1/2 cup Black Olives (pitted, sliced)
  • 1/4 cup Spring Onions (Scallions), finely chopped

Instructions:

  1. Season the Beans (Layer 1): In a mixing bowl, combine the refried beans, 2 Tbsp lime juice, cumin, chili powder, salt, and pepper. Stir well until thoroughly combined and smooth.
  2. Spread Layer 1: Using a spatula, spread the seasoned bean mixture evenly across the bottom of the 9x13 inch serving dish. Set aside.
  3. Whip the Creamy Layer (Layer 2): In a separate bowl, beat the softened cream cheese until smooth. Add the sour cream, taco seasoning, and garlic powder. Mix only until just combined and fluffy.
  4. Layer Layer 2: Dollop the creamy mixture over the bean layer in several places. Gently and slowly spread the mixture outward using the back of the spatula, working carefully to avoid lifting or mixing the bean layer underneath.
  5. Make the Guacamole (Layer 3): Peel and pit the avocados. Place them in a bowl with 1 Tbsp lime juice, salt, and chopped coriander. Mash lightly—aim for chunky, not smooth.
  6. Layer Layer 3: Gently spread the guacamole evenly over the cheesy cream layer (Layer 2).
  7. Prepare the Salsa (Layer 4): Place the 2 cups of salsa in a fine-mesh sieve over a bowl for 5–10 minutes to drain off excess liquid. This prevents a watery dip.
  8. Layer Layer 4: Spoon the drained salsa over the guacamole layer.
  9. Add the Cheese (Layer 5): Sprinkle the shredded cheese blend evenly over the salsa layer.
  10. Garnish (Layers 6 & 7): Top the dip with the sliced black olives and chopped spring onions.
  11. Chill: Cover the dish loosely with cling film and refrigerate for a minimum of 1 hour (2 hours is ideal). Chilling is crucial for setting the structure and allowing the spice flavours to meld beautifully.
  12. Serve: Serve directly from the chilled dish with plenty of tortilla chips.