Description
A visually appealing, multi-layered dip featuring a creamy avocado base, perfect for serving a crowd at any gathering.
Ingredients
Scale
- 2 large ripe avocados
- 1 cup sour cream or plain Greek yogurt
- 1 (15 ounce) can refried beans, low fat preferred
- 1 cup salsa, medium heat
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup chopped black olives
- 1/4 cup chopped fresh cilantro
- 1 small red onion, finely diced
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Prepare the avocado layer: Mash the avocados in a bowl. Mix in the lime juice, cumin, salt, and pepper. Stir in half of the chopped cilantro.
- Spread the refried beans evenly over the bottom of a 9-inch pie plate or shallow serving dish.
- Spread the mashed avocado mixture over the bean layer. Press down gently to create a flat surface.
- Spread the salsa evenly over the avocado layer.
- Top the salsa layer with the shredded cheese.
- Sprinkle the diced red onion and the remaining cilantro over the cheese layer.
- Distribute the chopped black olives over the top.
- Cover the dish and chill for at least 1 hour before serving to allow the layers to set.
- Serve cold with tortilla chips, crackers, or vegetable sticks.
Notes
- To prevent the avocado layer from browning, press a layer of plastic wrap directly onto the surface of the avocado mixture before chilling.
- You can substitute the sour cream with plain Greek yogurt for a slightly tangier, lower-fat option.
- For a spicier dip, use hot salsa and add a diced jalapeño to the avocado layer.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Layering/Chilling
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1/10 of dip
- Calories: 185
- Sugar: 4
- Sodium: 310
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 4
- Protein: 7
- Cholesterol: 25