HealthNotes

7 Layer Taco Bean Dip

• From: Eclectic Recipes

Ingredients

• Refried Beans Layer1/2 lb dried pinto beans

• 3 cups water

• 1/2 sweet onion

• 1 clove garlic

• 1/2 tsp dried oregano

• 1/2 tsp dried cilantro

• 1/2 tsp cumin

• 1/4 tsp coriander

• 1/2 tsp kosher salt

• Cheese Layer1 cup Mexican blend shredded cheese

• Sour Cream Layer1 6 oz container sour cream

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp cumin

• Guacamole Layer4 large avocados

• 2 Tbs freshly chopped cilantro

• 1 lime, juiced

• 1 clove garlic, grated

• Pico de Gallo Layer4 tomatoes, chopped

• 1 Tbs freshly chopped cilantro

• 1 pinch kosher salt

• Last Two Layers6 green onions, chopped

• 1 cup sliced olives

• 2 small cans green chiles, drained (optional)

• 4 fresh jalapeños, seeded and chopped (optional)

A super retro dip—try it and you'll wonder what took you so long!

Directions

• Soak beans overnight.
• Add beans and water to a saucepan.
• Add onions, garlic, dried oregano, dried cilantro, cumin, coriander, and kosher salt. Bring to a boil, and then reduce to a simmer. Cook until very tender.
• Mash the beans with a potato masher or use a submersible blender.
• Add the warm bean layer to the bottom of a 9 x 13-inch dish.
• Add the shredded cheese on top of the beans.
• If you are making this dip spicy, add the optional jalapeños and green chilies.
• Add sour cream, garlic powder, onion powder, and cumin to a bowl. Mix well, then spread on top of the cheese layer in the dish.
• Add the avocados, cilantro, lime juice, and garlic to a bowl. Mash the avocados with a fork and mix well. Spread this layer on top of the sour cream layer.
• Mix tomatoes, cilantro, and kosher salt in a mixing bowl. Mix well and spread on top of guacamole layer.
• Top pico de gallo layer with the chopped green onions.
• Layer sliced olives on top of the chopped green onions.