Ingredients:

  • 16 oz can (450 g) Canned Refried Beans (standard)
  • 1 Tbsp (15 ml) Taco Seasoning
  • 1 tsp (5 ml) Fresh Lime Juice
  • 8 oz block (225 g) Full-Fat Cream Cheese, softened
  • 1 cup (240 ml) Full-Fat Sour Cream
  • 1/2 tsp (2.5 ml) Dried Onion Powder
  • 1/4 tsp (1.25 ml) Dried Garlic Powder
  • 1/4 tsp (1.25 ml) Ground Cumin
  • 1/2 tsp (2.5 ml) Hot Sauce (optional)
  • Salt and Black Pepper (To taste)
  • 1 1/2 cups (360 ml) Prepared Salsa, drained
  • 1 cup (100 g) Shredded Sharp Cheddar Cheese
  • 1 cup (50 g) Shredded Iceberg Lettuce, patted dry
  • 2 medium Roma Tomatoes, diced, seeded, and drained
  • 1/2 cup (75 g) Sliced Black Olives, drained
  • 2 Tbsp (30 ml) Sliced Spring Onion (Scallions), for garnish
  • 1 Tbsp (15 ml) Chopped Fresh Coriander (Cilantro), for garnish

Instructions:

  1. Prepare all fresh ingredients: Finely dice the tomatoes, ensuring all seeds and excess liquid are removed; set aside. Shred the lettuce and pat it completely dry. Drain the olives and the prepared salsa separately, removing as much liquid as possible.
  2. Make the Bean Base (Layer 1): In a mixing bowl, combine the refried beans, 1 tablespoon of taco seasoning, and lime juice. Mix well until smooth. Spread this mixture evenly across the bottom of the serving dish.
  3. Prepare the Cream Layer (Layer 2): In a separate bowl, beat the softened cream cheese until smooth. Add the sour cream, onion powder, garlic powder, cumin, hot sauce (if using), salt, and pepper. Mix until light and fluffy.
  4. Spread the Cream Layer: Carefully dollop the cream cheese mixture over the bean base. Using an offset spatula or the back of a spoon, spread the mixture gently and evenly to the edges, taking care not to drag the bean mixture up.
  5. Add the Salsa Layer (Layer 3): Gently spoon the drained salsa over the cream layer, spreading it slowly to ensure the cream layer remains intact underneath.
  6. Initial Chill: Cover the dish lightly with cling film and refrigerate for a minimum of 1 hour. This crucial step helps the layers set up, preventing everything from running together when serving.
  7. Add the Cheese (Layer 4): Just before serving, remove the dip from the fridge. Sprinkle the shredded cheddar cheese evenly over the salsa layer.
  8. The Fresh Finish (Layer 5): Carefully layer the remaining fresh toppings: first the shredded lettuce, then the diced tomatoes, and finally the sliced black olives.
  9. Garnish: Finish the dip by sprinkling the chopped spring onion and fresh coriander (cilantro) over the top.
  10. Serve Immediately: Serve chilled with plenty of sturdy tortilla chips or crudités.