Seven Layer Dip

• Mama Julia’s Refried Pinto Beans (1 Package, 17.6 oz.)

• Chili Powder (2 tsp.)

• Ground Cumin (1 tsp.)

• Garlic Powder (1/2 tsp.)

• Avocados (3 Medium)

• Lemon Juice (1 tbsp.)

• Sour Cream (8 oz.)

• Red Salsa (3/4 Cup)

• Mexican Cheese Blend (1.5 Cups)

• Black Olives (6 oz.)

• Green Onions (2 Chopped)

• Roma Tomatoes (1 Diced)

• Tortilla Chips (For Serving)

Step 1:

Add the refried beans to a mixing bowl. Season with chili powder, cumin and garlic powder. Taste and add more seasoning if desired.

Step 2:

Spread beans into a single layer on a large serving plate or in a 9×13” pan.

Step 3:

Add avocado and lemon/lime juice to a bowl and mash well with a fork. Spread into an even layer over the beans.

Step 4:

Spread sour cream into an even layer, over the mashed avocado layer.

Step 5:

Dollop small spoonfuls of salsa all over the top of the sour cream layer.

Step 6:

Sprinkle with cheese, followed by olives and then green onion. You could also add a diced tomato for garnish (optional).

Step 7:

Refrigerate until ready to serve (this can be made a day in advance). Serve with tortilla chips.