7 Layer Dip

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can refried beans
• 2 tablespoons hot sauce
• extra virgin olive oil, for drizzling
• 4 scallions, cut into 1 inch pieces
• 1 (16 -18 ounce) jar green chili peppers or 1 (16 -18 ounce) jar tomatillo salsa
• 2 tablespoons chopped fresh cilantro, a palm full, chopped
• 1 (15 ounce) can black beans
• 2 teaspoons ground cumin, 2/3 palm full
• 1 (16 -18 ounce) jar chipotle salsa
• 2 cups sour cream
• 1 lime, juice and zest of
• 2 ripe avocados
• 2 garlic cloves, finely chopped
• 1 lemon, juice of
• 1 jalapeno, seeded and finely chopped
• salt
• 2 plum tomatoes, diced
• spanish olives with pimento, chopped
• tortilla chips

Recipe

• 1 heat refried beans in small nonstick pan over medium heat and season with hot sauce. transfer the beans to a small, deep casserole dish. scrape pan clean with rubber spatula and return to heat.
• 2 add a little extra-virgin olive oil to the pan and raise heat to high. when the oil smokes, add the scallions and sear them, 2 to 3 minutes. add green salsa to scallions and heat through. add cilantro, remove salsa from heat, and layer on top of the beans.
• 3 return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.
• 4 top the black beans with a layer of chipotle salsa. mix sour cream the lime zest and juice and spread on top of the chipotle salsa.
• 5 combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeño and salt to form a chunky guacamole. top the salsa with guacamole. garnish the dip with the final layer of diced tomatoes and sliced olives.