Mexican Layered Bean Dip

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 2 (14 ounce) cans refried beans
• mexican cheese (1 bag, shredded)
• sour cream (1 regular tub)
• pico de gallo
• 2 ripe avocados
• lettuce (shredded, 1 small bag is good)
• 1 (4 ounce) can black olives (chopped)
• 4 roma tomatoes (chopped)
• 1 bunch green onion (only the green lower or root halves, chopped)
• 1/4 cup cilantro (about a hand-full, chopped)
• 1 clove garlic (minced)
• 2 tablespoons lime juice

Recipe

• 1 combine ingredients for pico de gallo in a medium sized mixing bowl and mix well.
• 2 place pico de gallo in refrigerator (it is best if you can leave the pico in the fridge over night to marinade, but not necessary).
• 3 preheat oven to 350 degrees.
• 4 take a medium-sized casserole dish and dump both cans of refried beans into the pan.
• 5 spread the beans out flat in the pan until there are no air pockets (or close to none) and so that the beans create a flat surface.
• 6 take your bag of mexican shredded cheese, and dump the contents of the bag onto the beans.
• 7 spread the cheese so that it makes an even layer of cheese on top of the beans.
• 8 place the beans and cheese combination into the oven for 10 minutes or until cheese is just melted.
• 9 after cheese has melted, remove dish from the oven and allow it to cool.
• 10 once the dish is cool, dump all of the contents of the tub of sour cream onto the cheese.
• 11 with a spoon, spread the sour cream all over the cheese until it makes a flat, even layer.
• 12 take pico de gallo out of the fridge and dump it on top of the sour cream.
• 13 spread pico de gallo over the sour cream until it makes a flat, even layer.
• 14 dump the shredded lettuce on top of the pico de gallo.
• 15 spread the lettuce over the pico de gallo until it makes a flat, even layer.
• 16 top the lettuce with the slices of black olives.
• 17 serve with tortilla chips.