7 Layer Dip

Ingredients

• 32 ounces vegetarian refried beans – warmed until spreadable
• 4 large avocado – ripe, pitted and mashed
• 2 tbsp lime juice – freshly squeezed
• 0.75 tsp kosher salt
• 16 ounces sour cream
• 1 ounce taco seasoning mix
• 1.5 cups chunky salsa – drained
• 2 cups cheddar cheese – shredded
• 1.5 cups tomato – seeded and diced
• 1 cup black olives – sliced, drained
• 0.5 cup green onions – thinly sliced
• tortilla chips – for serving

Instructions

1. Warm the vegetarian refried beans in a small pot over medium heat until spreadable, 2–3 minutes; spread in an even layer in a 9x13-inch dish and let cool 5 minutes.
2. In a bowl, mash the avocado with the lime juice and kosher salt until mostly smooth; spread over the beans, sealing to the edges.
3. Stir the sour cream with the taco seasoning mix until uniform; spread gently over the guacamole.
4. Spoon the chunky salsa over the sour cream in an even layer, leaving excess liquid behind.
5. Sprinkle the cheddar cheese evenly over the salsa.
6. Scatter the tomato (seeded and diced), black olives (sliced, drained), and green onions (thinly sliced) over the cheese.
7. Cover and chill until cold and set, 30–45 minutes; serve with tortilla chips.