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Super Bowl: Seven-Layer Dip

Source of Recipe


Pam Anderson






List of Ingredients



• 1 (16-ounce) can refried beans
  
• 1 (4.5-ounce) can chopped green chiles, undrained
  
• 1 Tbsp fresh lime juice, plus another 2 Tbsp for avocado layer (from about 1-1/2 limes)
  
• 2 tsp chili powder
  
• 1/4 tsp ground cumin
  
• Pinch of salt, plus 1/2 tsp
  
• 3 avocados, halved, pitted, flesh spooned out
  
• 1 cup sour cream
  
• 1/2 cup mayonnaise
  
• 1 cup salsa (drain to equal 1 cup if salsa is especially runny)
  
• 1 (2.25-ounce) can sliced black olives, drained
  
• 1 cup (about 4 ounces) grated pepper jack cheese
  
• 1/2 cup thin-sliced green onions (green part only)
  






Instructions



1. Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork, stir in remaining 2 tablespoons lime juice and 1/2 teaspoon salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
   
   
2. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar-size pan.
   
   
3. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated for up to 2 days.) To serve, sprinkle with green onions.
   
   Makes 8 cups.