📝 About This Recipe
This iconic Tex-Mex staple is a symphony of textures and temperatures, layering silky beans, creamy avocado, and zesty aromatics into a crowd-pleasing masterpiece. Unlike store-bought versions, this recipe focuses on a seasoned sour cream base and a vibrant, fresh pico de gallo that prevents the dish from becoming heavy. It is the quintessential 'Raw & Cold' appetizer, offering a refreshing yet indulgent bite that is as beautiful to look at as it is to eat.
🥗 Ingredients
The Base Layers
- 16 ounces Refined beans (canned or homemade, traditional or vegetarian)
- 1 tablespoon Taco seasoning (divided; half for the beans, half for the cream layer)
- 16 ounces Sour cream (full-fat provides the best structure)
- 4 ounces Cream cheese (softened to room temperature)
The Fresh Greenery
- 3 large Ripe Hass avocados (pitted and peeled)
- 2 tablespoons Lime juice (freshly squeezed to prevent browning)
- 1/4 cup Fresh cilantro (finely chopped)
- 1/2 teaspoon Garlic salt
The Toppings
- 1 cup Chunky salsa (thick-style, drained of excess liquid)
- 2 cups Sharp cheddar cheese (freshly shredded for better texture)
- 3 pieces Roma tomatoes (seeded and finely diced)
- 1/2 cup Black olives (sliced)
- 4 stalks Green onions (thinly sliced, white and green parts)
- 2 tablespoons Pickled jalapeños (finely chopped for optional heat)
👨🍳 Instructions
-
1
In a small mixing bowl, combine the refried beans with 1/2 tablespoon of the taco seasoning. Stir until smooth and well-incorporated.
-
2
Spread the seasoned beans in an even, flat layer at the bottom of a 9x13 inch glass baking dish or a large shallow glass bowl. Use a spatula to ensure the layer reaches the edges.
-
3
In a separate bowl, mash the avocados with the lime juice, chopped cilantro, and garlic salt until mostly smooth but with a few small chunks for texture.
-
4
Carefully spread the avocado mixture directly over the bean layer, working gently to avoid mixing the two layers together.
-
5
In a medium bowl, whisk together the sour cream, softened cream cheese, and the remaining 1/2 tablespoon of taco seasoning until light and fluffy.
-
6
Dollop the sour cream mixture over the avocado layer and spread it out carefully using an offset spatula to create a clean white surface.
-
7
Strain your salsa through a fine-mesh sieve to remove excess watery liquid; this prevents the dip from becoming soggy. Spread the thickened salsa over the sour cream.
-
8
Sprinkle the shredded cheddar cheese evenly over the salsa layer, ensuring full coverage.
-
9
Scatter the diced tomatoes and sliced black olives over the cheese layer in a decorative pattern.
-
10
Finish the dish by garnishing with the sliced green onions and chopped pickled jalapeños for a pop of color and spice.
-
11
Cover the dish loosely with plastic wrap and refrigerate for at least 1 hour. This allows the layers to set and the flavors to meld beautifully.
-
12
Serve chilled directly from the refrigerator with a side of sturdy tortilla chips.
💡 Chef's Tips
Always drain your salsa and diced tomatoes thoroughly to prevent a 'watery' dip at the bottom of the dish. For the best flavor, grate your own cheese from a block; pre-shredded cheese is coated in starch which can feel gritty in cold dips. If making a day ahead, leave the avocado layer for the last minute or ensure it is completely sealed by the sour cream layer to prevent oxidation. Use a clear glass dish so guests can see the beautiful, distinct colorful layers you've created. If you want a spicier kick, mix a few dashes of hot sauce into the refried bean layer.
🍽️ Serving Suggestions
Serve with extra-thick corn tortilla chips or 'scoop' style chips to handle the weight of the layers. Pair with a crisp Mexican lager or a fresh lime margarita to cut through the richness of the cream and avocado. Include a platter of chilled jicama sticks and bell pepper strips for a lower-carb dipping alternative. For a party spread, serve alongside a bowl of fresh fruit seasoned with Tajín to balance the savory flavors.