- 435 g refried beans
- 3 tbsp whole milk
- 1 tsp taco seasoning
- pot (small)
- rubber spatula
Add beans, milk, and taco seasoning to a small pot and heat for approx. 2 – 3 min. Set aside.
- 1 clove garlic
- ½ red onion
- 2 scallions
- 10 g cilantro
- 2 limes
- 350 g tomatoes
Peel and finely chop garlic and red onion. Thinly slice scallions. Pluck cilantro leaves from the stems and finely chop. Juice the limes. Chop tomatoes, removing and discarding the watery seeds.
For the guacamole, pit, cut, and smash the avocados with a fork. Add garlic, onion, half the lime juice, and half the coriander and mix to combine. Season with salt and pepper.
For the salsa, mix the tomatoes with the remaining cilantro and lime juice. Season with salt.
- 450 g sour cream
- 150 g shredded cheddar cheese
- 60 g canned sliced black olives
- tortilla chip (for serving)
- pickled jalapeño (for serving)
Layer the dip in a glass baking dish or trifle dish. Start with an even layer of beans, then sour cream, guacamole, and salsa. Top with cheddar cheese and garnish with olives, and scallions. Serve with tortilla chips and pickled jalapeños. Enjoy!