📝 About This Recipe
A quintessential staple of Texas-style gatherings, this vibrant dip is a masterclass in contrasting textures and bold, sun-drenched flavors. Each scoop delivers a harmonious blend of velvety refried beans, zesty citrus-spiked guacamole, and cooling sour cream, all topped with a crunch of fresh garden vegetables. It’s the ultimate crowd-pleaser that balances the richness of melted cheese with the sharp, clean bite of fresh pico de gallo.
🥗 Ingredients
The Foundation (Layer 1)
- 16 ounces Refried beans (canned or homemade)
- 1 tablespoon Taco seasoning (mild or spicy depending on preference)
The Creamy Layers (Layers 2 & 3)
- 3 large Hass avocados (ripe, pitted and peeled)
- 2 tablespoons Lime juice (freshly squeezed)
- 16 ounces Sour cream (full-fat recommended for stability)
- 2 tablespoons Fresh cilantro (finely chopped)
The Fresh Toppings (Layers 4-7)
- 1 cup Chunky Salsa (drained of excess liquid)
- 2 cups Sharp Cheddar cheese (shredded)
- 3 pieces Roma tomatoes (seeded and diced)
- 2.25 ounces Black olives (sliced and drained)
- 4 stalks Green onions (thinly sliced)
- 1/4 cup Pickled jalapeños (optional, for extra heat)
👨🍳 Instructions
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1
Begin by preparing the bean base. In a small microwave-safe bowl, combine the refried beans with the taco seasoning. Heat for 1 minute just to soften, stir well, and then let it cool completely before spreading.
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2
Spread the cooled bean mixture evenly into the bottom of a 9x13 inch glass baking dish or a large shallow glass bowl. Use an offset spatula to ensure a smooth, level surface.
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3
Prepare the guacamole layer. In a medium bowl, mash the avocados with lime juice and a pinch of salt until mostly smooth but with a few rustic chunks remaining.
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4
Carefully spread the guacamole over the bean layer. Take care not to mix the two colors; pushing the guacamole all the way to the edges of the glass creates beautiful visible stripes.
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5
In a small bowl, whisk the sour cream with the chopped cilantro. This adds a herbaceous note that cuts through the richness of the dairy.
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6
Gently dollop the sour cream over the guacamole and spread it into a thin, even layer using the back of a large spoon.
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7
Strain your salsa through a fine-mesh sieve to remove excess watery liquid. This is a crucial step to prevent the dip from becoming soggy.
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8
Layer the drained salsa over the sour cream, spreading it gently so you don't disturb the white layer beneath.
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9
Generously sprinkle the shredded cheddar cheese over the salsa, ensuring full coverage from edge to edge.
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10
Top the cheese with the diced Roma tomatoes, sliced black olives, and the green onions.
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11
If you enjoy a spicy kick, scatter the pickled jalapeños over the very top as the final flourish.
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12
Cover the dish with plastic wrap and refrigerate for at least 1 hour. This chilling time allows the layers to set and the flavors to meld together perfectly.
💡 Chef's Tips
Always drain your salsa and diced tomatoes thoroughly to avoid a 'puddle' at the bottom of your dish. For the best texture, shred your own cheese from a block; pre-shredded cheese is coated in starch and won't taste as fresh. If making ahead, add the tomato and onion layers just before serving to keep them crisp. Use a clear glass dish so your guests can admire the vibrant, distinct layers you've created. To prevent the guacamole from browning, ensure the sour cream layer completely seals the avocado from any air exposure.
🍽️ Serving Suggestions
Serve with thick-cut, restaurant-style white corn tortilla chips for maximum dipping strength. Pairs beautifully with a crisp Mexican lager garnished with a lime wedge. For a refreshing non-alcoholic option, serve alongside a pitcher of icy Hibiscus Agua Fresca. Accompany with extra lime wedges on the side for guests who prefer a brighter, more acidic finish. Great as a side dish for grilled chicken fajitas or beef tacos.