Vibrant layered Tex-Mex appetizer with beans, guacamole, sour cream, salsa, cheese, olives, and fresh toppings
# What You’ll Need:
→ Base Layer
01 - 1 (15 oz) can refried beans
02 - 1 tablespoon taco seasoning
→ Guacamole Layer
03 - 2 ripe avocados, peeled and pitted
04 - 1 tablespoon lime juice
05 - 1/4 teaspoon salt
06 - 1/4 cup diced red onion
07 - 1 small tomato, seeded and diced
→ Sour Cream Layer
08 - 1 cup sour cream
→ Salsa Layer
09 - 1 cup chunky salsa, well drained
→ Cheese Layer
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese
→ Toppings
12 - 1/2 cup sliced black olives
13 - 1 cup shredded iceberg lettuce
14 - 1/4 cup chopped green onions
→ For Serving
15 - Tortilla chips
# How To Make It:
01 - Combine refried beans with taco seasoning in a medium bowl until thoroughly incorporated. Spread mixture evenly across the bottom of a 9x13-inch serving dish, creating a smooth foundation layer.
02 - Mash avocados thoroughly in a separate bowl. Blend in lime juice, salt, diced red onion, and diced tomato until combined but still slightly chunky. Carefully spread guacamole over the bean layer.
03 - Spread sour cream evenly over the guacamole layer, maintaining clean boundaries between each section.
04 - Distribute drained salsa over the sour cream, taking care not to disturb the underlying layers.
05 - Evenly scatter shredded cheddar and Monterey Jack cheeses over the salsa layer.
06 - Arrange sliced black olives uniformly across the cheese layer.
07 - Finish by sprinkling shredded lettuce and chopped green onions over the entire surface.
08 - Cover dish securely with plastic wrap or lid. Refrigerate for at least 1 hour to allow flavors to meld. Serve chilled accompanied by tortilla chips for scooping.
