Author: Stephanie Ganz
You can serve it in a trifle dish or a wide,shallow bowl. Either way, this classic 7-layer dip will taste just asexcellent! Start by seasoning refried beans with cumin and chili powder, andthen build layers of guacamole, sour cream, Mateo’s salsa, cheese, and extratoppings until you’ve constructed your way to snacky, game day perfection.
1 (16 oz) can refried beans
1 teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper, to taste
4 ripe avocados
1 clove garlic
Juice of 1 lime
8 sprigs cilantro, divided
1 teaspoon hot sauce, optional
1 cup sour cream
1 (x oz) jar Mateo’s Salsa, Medium
1 cup shredded cheddar cheese
¼ red onion, finely diced
6 cherry tomatoes, chopped
½ cup romaine lettuce, shredded
1 (2.25 oz) can sliced black olives
Combine 1 can refried beans with 1 teaspooncumin, ½ teaspoon chili powder, and salt and pepper, to taste. Spread theseasoned beans along the bottom of your serving dish.
Halve 4 ripe avocados, and remove pits andpeels. Mince 1 clove garlic. Chop 4 sprigs cilantro. Combine avocados withminced garlic, lime juice, cilantro, and a few drops of hot sauce. Using afork, mix well. Spread guacamole over the refried beans.
Stir 1 cup sour cream, and spread over theguacamole. Drain 1 (16 oz) jar of Mateo’s salsa in a fine mesh strainer toremove extra liquid. Spread drained salsa over the sour cream. Top with 1 cupshredded cheddar cheese, followed by diced red onion, cherry tomatoes, shreddedlettuce, and sliced black olives. Garnish with remaining cilantro. Serve immediatelywith tortilla chips.