| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 8 slices thick-cut bacon, cut into 1-inch pieces
- One 16-ounce can refried beans
- One 4-ounce can diced green chiles
- 1 teaspoon ground cumin, plus more if needed
- Favorite hot sauce, as needed
- 1/4 cup fresh cilantro, chopped
- 3 Roma tomatoes, finely diced
- 2 jalapeno peppers, seeded and minced
- 1 small yellow onion, finely diced
- 4 limes, juiced
- Kosher salt
- 3 avocados, halved and pitted
- 1 1/2 cups grated sharp Cheddar cheese
- 2 cups sour cream
- One 3.8-ounce can sliced black olives
- 8 ounces cotija cheese, crumbled
Instructions
- For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
- Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
- For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
- For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
- In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 646 |
| Total Fat | 54 g |
| Saturated Fat | 22 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 9 g |
| Sugar | 5 g |
| Protein | 22 g |
| Cholesterol | 103 mg |
| Sodium | 1149 mg |
Reviews
Tasted wonderful! I made it a day ahead of a party and was worried about the guacamole turning brown. The ingredients stayed vibrant and tasted wonderful. I also substituted turkey bacon and would have cut the bacon into smaller pieces next time.
Nice! Brought it to a gathering brought an empty dish home.
Best bean dip I’ve had! If you’re allergic to olives, just skip them, lol My fried just doesn’t like them so I didn’t use them. Still delicious, just no olives. Use chopped iceberg if you must have 8 layers 😉
Mmm good . Nice change from the old favorite 7 layer dip.
Great, easy and delicious
Very tasty and the bacon adds a nice touch. It does make a big bowl so it’s perfect for parties. The pico itself is yummy too. I put some aside for later.
it seems simple and easy, I wouldn’t add the guacamole in my dish.
capers or pickles can be used as substitute for olives.
is there anything I can substitute in for the olives? my husband can’t eat them he is deathly allergic to them as in his throat swells shut and he ends up in the hospital any suggestions would be greatly appreciated. thanks
I’ve made this multiple times. It’s amazing! The bacon adds an awesome twist. As soon as this is put down – it’s GONE. Huge hit!