| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- 1 (15-ounce) can refried beans
- 2 tablespoons hot sauce
- Extra-virgin olive oil, for drizzling
- 4 scallions, cut into 1 inch pieces
- 1 (16 to 18 ounce) jar green chili or tomatillo salsa
- 2 tablespoons chopped cilantro, a palm full, chopped
- 1 (15-ounce) can black beans
- 2 teaspoons ground cumin, 2/3 palm full
- 1 (16 to 18 ounce) jar chipotle salsa
- 2 cups sour cream
- 1 lime, zested and juiced
- 2 ripe avocados
- 2 cloves garlic, finely chopped
- 1 lemon, juiced
- 1 jalapeno, seeded and finely chopped
- Salt
- 2 plum tomatoes, diced
- Pimiento stuffed jumbo Spanish olives, chopped
- Tortilla chips, buy 2 sacks in 2 different colors/varieties
Instructions
- Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.
- Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.
- Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.
- Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.
- Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 513 |
| Total Fat | 34 g |
| Saturated Fat | 11 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 16 g |
| Sugar | 11 g |
| Protein | 14 g |
| Cholesterol | 45 mg |
| Sodium | 1628 mg |
| Serving Size | 1 of 6 servings |
| Calories | 513 |
| Total Fat | 34 g |
| Saturated Fat | 11 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 16 g |
| Sugar | 11 g |
| Protein | 14 g |
| Cholesterol | 45 mg |
| Sodium | 1628 mg |
Reviews
All the ingredients turned into a soup like mixture and too much lime. Will not make this again. My family ate it, but didn’t really like it .
I wish I had read the reviews before making this dip. Flavors are good, but it just doesn’t hold together. With the first scoop of dip it blends into a mess. You might as well stir all the ingredients together and top with sour cream and avocado slices.
It’s tasty, but please read all of the reviews, it is really liquidy!
I even omitted the green salsa because I didn’t have any. If I had to do it over, I would put half the amount of sour cream and yes, strain the liquid out of the salsa. Then I think it would be perfect
I even omitted the green salsa because I didn’t have any. If I had to do it over, I would put half the amount of sour cream and yes, strain the liquid out of the salsa. Then I think it would be perfect
It was too watery, and the recipe doesn’t say what to do when it’s done/ready.
Looks delicious! Can this be made ahead and just served later?
Easy to make and tasted fantastic but way to runny make sure you drain as much water as possible
How do I find the macros on this
read the fifty some reviews prior to cooking. I heeded the advice and used a 9×13″ cake pan, added 1/2 can more of black beans, drained both of the salsas to lessen the water, added the garlic and shallots in the green salsa to cook and used black olives not green. It was a huge hit! Thanks for the reviews and tips.
Home run! By far the most popular dish at this year’s Super Bowl party. I advise using pre-seasoned refried beans and ABSOLUTELY, strain as much water out of the salsas and tomatoes. You’ll get a heartier dip that is not runny!
I followed the recipe exactly. The flavors earned 4 stars but the texture was 1 star. It was a sloppy and mucky mess. After all my “layering,” it did not look like a 7 layer dip. It all just ran together. And I don’t understand why the recipe says to use a small, deep casserole dish. Especially with how soupy it is, one could not possibly scoop out a portion of the dip onto the spoon and get all 7 layers. And honestly no one was scooping much out because it looked soupy and gross. If I made this recipe again, I would use a 9×13 dish and I’d use extra refried beans, combine the refried beans with the green salsa, and then strain my chunky chipotle salsa or use a drier pico de gallo.