Name: 7 Layer Bean Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: Southwestern, TexMex, American
Ingredients: 2 cups refried beans, canned or homemade; 1 teaspoon bacon fat (or 1 strip of bacon, cooked and minced), optional; 1 teaspoon chipotle powder, or more to taste (or plain chili powder to taste); 1/4 to 1/2 teaspoon ground cumin; Kosher salt; 1 cup shredded cheddar or Monterey Jack cheese; 1/4 cup chopped green Anaheim chiles (canned); 1 avocado, peeled and chopped; 1 tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped; 1/3 cup sour cream, or Crema Mexicana; 1 cup sliced ripe black olives; Corn tortilla chips, to serve

7 Layer Bean Dip

Our version is made with hot refried beans topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives. It's an essential game day appetizer.

20 min total 10 min prep 10 min cook 8 250 cal

Instructions

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1 Heat your oven to its lowest temperature. Place an oven-proof large bowl or a glass or ceramic pie dish in the oven to warm as you're making the beans.
2 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.
3 Mix in the chipotle chili powder and cumin to taste. Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip. Heat until the beans are hot and bubbly.
4 Remove the serving dish from the oven, and spread the beans evenly over the bottom. Immediately top with 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.)
5 Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana). Top with olives. Serve immediately with tortilla chips. Did you love the recipe? Give us some stars and leave a comment below!