Ingredients:

  • 2 cans (16 oz each) refried beans
  • 1 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 4 tbsp lime juice, divided
  • 3 large ripe Hass avocados
  • 1/2 cup white onion, finely minced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp kosher salt
  • 16 oz full fat sour cream
  • 1 packet (28g) taco seasoning
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup thick chunky salsa, drained
  • 2.25 oz sliced black olives, drained
  • 3 green onions, thinly sliced
  • 1/2 cup Roma tomatoes, seeded and diced

Instructions:

  1. Combine the refried beans, olive oil, cumin, and smoked paprika in a small pot over medium low heat. Heating helps the spices bloom and makes the beans easier to spread.
  2. Stir in 1 tablespoon of lime juice into the bean mixture, then spread it into the bottom of a 9x13 inch glass dish. Let it cool for 5 minutes.
  3. In a medium bowl, combine the avocados, 2 tablespoons of lime juice, minced white onion, cilantro, and salt.
  4. Mash until mostly smooth but with some small chunks, then spread this carefully over the cooled bean layer until no beans are visible.
  5. Whisk the sour cream, the remaining 1 tablespoon of lime juice, and the taco seasoning in a bowl until perfectly smooth and velvety.
  6. Dollop the sour cream mixture over the guacamole and use an offset spatula to smooth it to the edges. Spreading to the very edge seals the avocado from the air.
  7. Pour the salsa into a fine mesh strainer and let the liquid sit for 2 minutes before spreading the solids over the sour cream.
  8. Sprinkle the shredded cheddar evenly over the salsa layer until the red color is mostly covered.
  9. Scatter the black olives, diced Roma tomatoes, and green onions over the cheese in a decorative pattern.
  10. Cover the dish tightly with plastic wrap and refrigerate for at least 1 hour. Serve chilled with sturdy tortilla chips.