7 Layer Bean Dip
Ingredients
- 2 cups refried beans
- 1 teaspoon bacon fat
- 1 teaspoon chipotle powder
- 1/4 to 1/2 teaspoon ground cumin
- Kosher salt Kosher salt Kosher salt
- 1 cup Monterey Jack cheese
- 1/4 cup green chiles
- 1 avocado avocado
- 1 tomato tomato
- 1/3 cup sour cream
- 1 cup black olives
- Corn tortilla chips Corn tortilla chips Corn tortilla chips
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Instructions
- Heat your oven to its lowest temperature. Place an oven-proof large bowl or a glass or ceramic pie dish in the oven to warm as you're making the beans.
- Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup.,The taste of refried beans is greatly enhanced by bacon fat; we'll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch.,If you don't have bacon fat, you can cook up a strip of bacon, chop it up fine, and add that to the beans.
- Mix in the chipotle chili powder and cumin to taste.,Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.,Heat until the beans are hot and bubbly.,The avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit spicier than you might think.
- Remove the serving dish from the oven, and spread the beans evenly over the bottom. Immediately top with the shredded cheese so that the heat from the beans helps melt the cheese.,(The cheese doesn't need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
- Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana).,Top with olives.,Serve immediately with tortilla chips.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
