Seven-Layer Dip

refried beans, guacamole, and a scoopable cream cheese layer with classic toppings

Makes 1 9×9-inch pan · 214 kcal per serving

Ingredients

• 454 g vegetarian refried beans
• 30 g water
• 300 g avocado
• 15 g lime juice
• 2 g salt
• 170 g cream cheese
• 240 g sour cream
• 3 g ground cumin
• 2 g chili powder
• 240 g salsa roja
• 115 g cheddar cheese
• 60 g black olives
• 25 g scallion

Method

1. 1. Soften the cream cheese until it beats smooth. Beat in the sour cream a little at a time, then mix in the cumin and chili powder. Scrape the bowl and beat until no cream cheese lumps remain; the mixture should spread easily.
2. 2. Stir the water into the refried beans until soft enough to scoop with a chip. If needed, add a little more water, a spoonful at a time. Spread evenly in a 9×9-inch pan for the default batch.
3. 3. Mash the avocado with the lime juice and salt. Spread over the beans, then gently spread the cream cheese mixture over the guacamole, sealing it to the edges.
4. 4. Drain loose liquid from the salsa and weigh after draining. Spoon over the cream layer without stirring the layers together. Sprinkle on the cheddar, then the drained black olives, then the scallions to make seven layers.
5. 5. Cover and refrigerate for 1 h. Let stand 15 min before serving with tortilla chips. For advance prep, refrigerate the first three layers overnight and add the salsa, cheese, olives, and scallions shortly before serving.

Notes

The default batch fills one 9×9-inch pan. Tortilla chips are not included in the nutrition.