Ingredients
Equipment
Method
Prepare the Ingredients
- Pour the canned diced tomatoes with green chiles into a fine-mesh strainer. Let them drain for 5 minutes, then press gently with the back of a spoon to remove excess liquid. Seed and dice the Roma tomatoes, spread them on paper towels, and pat the tops dry. Drain and pat the olives dry as well.
Build the Layers
- In a medium bowl, stir the refried beans, well-drained diced tomatoes with green chiles, and taco seasoning until evenly blended and spreadable. Spoon the mixture into a 7-by-11-inch serving dish and spread it all the way to the edges in a smooth, even layer.
- In a clean bowl, mash the avocados with the lime juice, cilantro, kosher salt, and garlic powder. Leave a few small avocado pieces for texture. Taste and adjust only if needed, then gently spread the guacamole over the beans, taking it all the way to the edges so very little avocado is exposed to air.
- Stir the sour cream until completely smooth. Place small spoonfuls across the guacamole, then use a rubber or offset spatula to connect them into an even layer without dragging up the avocado beneath it. Seal the sour cream to the edges of the dish.
- Sprinkle the finely shredded cheddar evenly over the sour cream. Add the dried Roma tomatoes, black olives, and green onions in distinct, even layers so each scoop gets a little of everything.
Chill and Serve
- Serve immediately, or press plastic wrap against the surface and refrigerate for up to 4 hours before serving. Keep the dip chilled until party time, then serve with sturdy tortilla chips. Return it to the refrigerator within 2 hours.
Nutrition
Notes
Maria's Notes
- Drain the canned tomato-chile mixture for a full 5 minutes, then press gently to remove the liquid that can loosen the bean layer.
- Choose avocados that yield slightly near the stem without feeling soft all over; they will mash smoothly without becoming watery.
- Spread the guacamole and sour cream all the way to the edges. Full coverage protects the avocado and keeps the layers clean.
- Dot the sour cream across the guacamole before spreading. Connecting small dollops is easier than pushing one heavy mound across the soft avocado.
- Seed and pat the Roma tomatoes dry before topping the dip so their juices do not pool on the cheese.
- Finely shred the cheddar from a block for softer, fuller flavor and a topping that is easier to scoop.
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