Ingredients:

  • 16 oz can Canned Refried Beans (Standard pinto bean)
  • 1 Tbsp Taco Seasoning
  • 1 tsp Fresh Lime Juice
  • 8 oz block Full-Fat Cream Cheese, softened
  • 1 cup Full-Fat Sour Cream
  • 2 Tbsp Mayonnaise (full fat)
  • ½ tsp Garlic Powder
  • Salt and Black Pepper, to taste
  • 2 cups Shredded Iceberg Lettuce, very finely shredded
  • 1 cup Diced Tomatoes (seeds removed)
  • ½ cup Sliced Black Olives, drained
  • 2 cups Grated Mature Cheddar Cheese
  • ¼ cup Sliced Spring Onions (Scallions)
  • 2 Tbsp Pickled Jalapeño Slices (Optional)
  • 1 Tbsp Fresh Coriander (Cilantro), roughly chopped

Instructions:

  1. Prep the Bean Base (Layer 1): In a medium bowl, thoroughly combine the refried beans, taco seasoning, and lime juice. Stir well until completely smooth and seasoned to your liking.
  2. Spread the Bean Base: Transfer the seasoned beans to the bottom of the serving dish (9x13 inch recommended). Spread the mixture into an even, firm layer that completely covers the bottom. Press down slightly to anchor this layer.
  3. Prepare the Cream Layer (Layer 2): In a separate bowl, beat the softened cream cheese until smooth. Add the sour cream, mayonnaise, garlic powder, salt, and pepper. Beat until the mixture is light, fluffy, and lump-free.
  4. Spread the Cream Layer: Carefully dollop the cream mixture over the bean layer. Gently spread it out to the edges using an offset spatula, taking great care not to drag the bean layer up through the cream.
  5. Add Lettuce (Layer 3): Lightly sprinkle the finely shredded lettuce evenly over the cream layer. Do not pack it down.
  6. Add Tomatoes and Olives (Layers 4 & 5): Scatter the diced, deseeded tomatoes and the sliced black olives evenly over the lettuce layer.
  7. Add Cheese (Layer 6): Sprinkle the grated mature cheddar cheese generously over the entire dip, ensuring it covers all the fresh vegetables.
  8. Chill the Dip: Cover the dish tightly and refrigerate for a minimum of 60 minutes. This mandatory chilling time allows the layers to firm up, ensuring cleaner serving.
  9. Garnish and Serve (Layer 7): Just before serving, sprinkle the top with the sliced spring onions, pickled jalapeños (if using), and fresh coriander.
  10. Serve immediately with a generous stack of sturdy tortilla chips or vegetable crudités.