📝 About This Recipe
This iconic Tex-Mex staple is a symphony of textures and temperatures, featuring a velvety dairy base that balances the heat of spiced beans and fresh salsa. Our version elevates the classic by using a seasoned Greek yogurt and sour cream blend for a tangier, lighter profile that doesn't sacrifice decadence. Perfectly layered to ensure every chip gets a bit of everything, it’s the ultimate centerpiece for game days or summer soirées.
🥗 Ingredients
The Foundation (Layer 1)
- 16 ounces Refried Black Beans (canned or homemade)
- 1 tablespoon Taco Seasoning (mild or spicy)
- 2 tablespoons Water (to loosen the beans)
The Creamy Core (Layers 2 & 3)
- 1 cup Sour Cream (full-fat for best texture)
- 1/2 cup Plain Greek Yogurt (adds a lovely tang)
- 3 large Ripe Avocados (mashed smoothly)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Garlic Powder
The Fresh Toppings (Layers 4-7)
- 1 cup Pico de Gallo (well-drained to prevent sogginess)
- 1.5 cups Sharp Cheddar Cheese (shredded)
- 1/2 cup Monterey Jack Cheese (shredded)
- 1/2 cup Black Olives (sliced)
- 4 whole Green Onions (thinly sliced)
- 1/4 cup Fresh Cilantro (chopped)
- 2 tablespoons Pickled Jalapeños (optional, for garnish)
👨🍳 Instructions
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1
In a small saucepan over medium-low heat, combine the refried beans, taco seasoning, and water. Stir for 3-5 minutes until warm and pliable, then remove from heat and let cool slightly.
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2
Spread the seasoned beans into an even layer at the bottom of a 9x13 inch glass baking dish or a large shallow glass bowl. Use a spatula to smooth the surface.
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3
In a medium bowl, mash the avocados with lime juice, garlic powder, and a pinch of salt until smooth. The lime juice is crucial here to prevent browning.
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4
Carefully spread the avocado mixture over the bean layer, ensuring you reach the edges of the dish to 'seal' the beans.
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5
In another bowl, whisk together the sour cream and Greek yogurt until silky. If you like extra spice, you can stir in a teaspoon of adobo sauce from a can of chipotles.
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6
Dollop the sour cream mixture over the avocado and gently spread it out. Avoid pressing too hard so the layers remain distinct.
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7
Strain your Pico de Gallo or salsa through a fine-mesh sieve for at least 2 minutes. This is a vital step to ensure your dip doesn't become watery.
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8
Sprinkle the drained salsa evenly over the sour cream layer.
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9
Mix the shredded Cheddar and Monterey Jack cheeses together and scatter them generously over the salsa layer.
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10
Top the cheese with the sliced black olives and the sliced green onions, creating a vibrant pattern.
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11
Finish with a final flourish of chopped cilantro and pickled jalapeños if you desire a bit of a kick.
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12
Cover the dish with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the layers to set firmly.
💡 Chef's Tips
Always drain your salsa or Pico de Gallo in a sieve; the excess liquid is the enemy of a perfect dip. For the best flavor, grate your own cheese from a block; pre-shredded cheese is coated in potato starch which can affect the mouthfeel. If making ahead, press plastic wrap directly onto the surface of the sour cream layer before adding the final toppings to prevent any oxidation. Use a glass dish so your guests can see the beautiful, distinct layers you've created. If you want a smokier flavor, add a dash of ground cumin to the bean layer.
🍽️ Serving Suggestions
Serve with thick, restaurant-style white corn tortilla chips that can handle the weight of the dip. Pair with a crisp Mexican Lager or a classic lime Margarita to cut through the richness of the dairy. Offer a side of warm flour tortillas for those who prefer a softer vessel. Accompany with fresh radish slices or jicama sticks for a low-carb, crunchy alternative to chips.