Seven-Layer Dip

Ingredients

• Hide ingredients for One 16-ounce can refried beans or 2 cups Refried Beans 1 One 16-ounce can refried beans or 2 cups Refried Beans (opens in new tab) One 16-ounce can refried beans or 2 cups Refried Beans
  • 2 cups dried pinto or black beans, rinsed and picked over
  • Three 15-ounce cans pinto or black beans
  • 2 tablespoons vegetable oil, bacon fat, or lard
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 cup reserved bean cooking liquid
  • Salt
  • Crumbled Cotija or queso fresco

  Sub-recipe steps

  1. Cook: 2 cups dried pinto or black beans, rinsed and picked over
  2. or have ready: Three 15-ounce cans pinto or black beans
  3. Drain the beans, reserving 1 cup of the liquid. Heat in a large skillet over medium-high heat: 2 tablespoons vegetable oil, bacon fat, or lard
  4. Add and cook, stirring often, until golden brown, about 10 minutes: 1 medium onion, chopped
  5. Add and cook, stirring, for 1 minute: 4 garlic cloves, minced
  6. Add the beans 1 cup at a time, mashing each addition to a coarse puree with a potato masher or the back of a large spoon before adding the next. Stir in: 1 cup reserved bean cooking liquid
  7. Cook, stirring often, over medium heat or slightly lower until the beans are a little soupier than you would like to serve them—they will thicken as they sit. The whole mashing and cooking process should take 10 to 15 minutes. Season to taste with: Salt
  8. Serve warm with: Crumbled Cotija or queso fresco
• 3 large Hass avocados, peeled and pitted
• 3 tablespoons fresh lime juice
• 2 cups sour cream
• 3 tablespoons chili powder
• 1 teaspoon garlic powder
• One 7-ounce can chopped green chiles, drained
• One 6 ½-ounce can sliced black olives, drained
• 8 Roma or plum tomatoes, chopped, or 3 ½ cups any tomato salsa
• 2 cups grated sharp Cheddar (8 ounces)
• (Chopped fresh cilantro or green onions)
• Tortilla chips