Seven Layer Bean Dip

Here are two versions of bean dip.  I made the one from Mel for a party. I made it even easier by using store bought guacamole instead of making my own homemade. https://www.melskitchencafe.com/the-best-7-layer-dip/

INGREDIENTS

Bean Layer:

• 1 (30-ounce) can refried beans about 3 1/2 cups (see note)
• ½ cup green or red salsa

Guacamole (see note):

• 3-4 medium ripe avocados
• 1-2 tablespoons fresh lime juice
• ¼ cup finely chopped cilantro
• Salt and pepper to taste

Sour Cream Layer:

• 1 ½ cups sour cream
• ½ teaspoon chili powder
• ¼ teaspoon cumin
• ¼ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• Pinch of black pepper

Other Layers:

• 1 ½ cups finely shredded Mexican blend cheese, monterey jack + cheddar
• 1 cup chopped tomatoes (see note)
• 1 cup sliced olives
• ¼ cup finely chopped green onions or chives

INSTRUCTIONS 

• For the bean layer, mix the refried beans and salsa together until creamy and smooth. Evenly spread in a 9X13-inch (or slightly smaller) dish.
• For the guacamole, mash the avocados, lime juice, cilantro and salt and pepper together until desired consistency (for this recipe, I like the guacamole mostly smooth with just a few small chunks). Spread the guacamole evenly over the refried beans.
• For the sour cream layer, stir together the sour cream and all the seasonings until smooth and evenly combined. Spread evenly over the guacamole, covering completely all the way to the edges so the guacamole doesn’t turn brown.
• Sprinkle the cheese evenly over the sour cream followed by the tomatoes, olives, and green onions (or chives).
• Serve immediately, or cover and refrigerate until ready to serve. The dip can be made 8-12 hours in advance (and probably longer, although it might get a bit liquidy from the tomatoes if refrigerated longer than that).

NOTES

Refried Beans: this is my favorite homemade refried beans recipe.

Salsa: use a brand of salsa you like the flavor of (and choose a heat you are comfortable with). This is my favorite homemade salsa. For storebought I like the Herdez or Trader Joe’s brands.

Guacamole: if you want to use a premade/storebought guacamole, you’ll need 1 1/2 to 2 cups.

Tomatoes: I like to use roma or cherry tomatoes since they are less liquidy than other varieties of tomatoes.

This is also Grandma West's recipe: