Layers of beans, guacamole, sour cream, salsa, cheese and fresh toppings create this crowd-pleasing Tex-Mex appetizer.
# What You Need:
→ Base Layer
01 - 1 (15 oz) can refried beans
02 - 1 tablespoon taco seasoning
→ Guacamole Layer
03 - 2 ripe avocados, peeled and pitted
04 - 1 tablespoon lime juice
05 - 1/4 teaspoon salt
06 - 1/4 cup diced red onion
07 - 1 small tomato, seeded and diced
→ Cream Layer
08 - 1 cup sour cream
→ Salsa Layer
09 - 1 cup chunky salsa, drained well
→ Cheese Layer
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese
→ Toppings
12 - 1/2 cup sliced black olives
13 - 1 cup shredded iceberg lettuce
14 - 1/4 cup chopped green onions
→ For Serving
15 - Tortilla chips for dipping
# Directions:
01 - Combine refried beans with taco seasoning in a medium bowl until thoroughly blended. Spread mixture evenly across the bottom of a 9x13-inch shallow serving dish, creating a smooth foundation layer.
02 - Halve avocados and remove pits. Scoop flesh into a clean bowl and mash with lime juice and salt until reaching desired consistency. Fold in diced red onion and tomato. Spread guacamole gently over the bean layer.
03 - Drop spoonfuls of sour cream across the guacamole surface, then carefully spread into an even layer using the back of a spoon or offset spatula.
04 - Spread drained chunky salsa over the sour cream, working carefully to maintain distinct layers and prevent bleeding.
05 - Combine shredded cheddar and Monterey Jack cheeses, then sprinkle evenly over the salsa layer.
06 - Distribute sliced black olives uniformly across the cheese surface.
07 - Sprinkle shredded lettuce and chopped green onions over the top as the final garnish layer.
08 - Cover dish tightly with plastic wrap and refrigerate for at least 1 hour to allow flavors to marry. Serve cold accompanied by tortilla chips for dipping.
