7 layer bean dip
By tmullins0113
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Ingredients
- 2 cups of refried beans, either from one 15-ounce can or homemade
- 1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
- 1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
- 1/4 to 1/2 teaspoon ground cumin
- Salt
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup chopped green Anaheim chiles (canned) OR a Tbsp of chopped pickled jalapenos (more to taste)
- 1 avocado, peeled and chopped
- 1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
- 1/3 cup of sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
- 1/2 small can of sliced ripe black olives
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch. If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans. If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans
Step 2
Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese. (The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
Step 3
Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche). Top with sliced green onions and olives
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