Ingredients:

  • 1 can (15 oz / 425g) refried beans
  • 1/2 cup (120ml) chunky salsa, drained
  • 16 oz (450g) sour cream
  • 2 tbsp (16g) taco seasoning
  • 4 oz (115g) cream cheese
  • 2 cups (500g) prepared guacamole
  • 2 cups (225g) shredded sharp Cheddar cheese
  • 1 cup (150g) Roma tomatoes, finely diced
  • 1/2 cup (85g) sliced black olives
  • 1/4 cup (15g) sliced green onions

Instructions:

  1. In a small mixing bowl, combine the 1 can (425g) refried beans and 1/2 cup (120ml) drained chunky salsa, stirring until fully incorporated.
  2. Rinse the mixing bowl and blend 16 oz (450g) sour cream, 2 tbsp (16g) taco seasoning, and 4 oz (115g) softened cream cheese until the mixture is velvety and uniform.
  3. Spread the refried bean mixture evenly across the bottom of a 9x13 inch glass baking dish, smoothing it to the edges.
  4. Carefully spread the seasoned sour cream mixture in a layer over the beans.
  5. Layer 2 cups (500g) prepared guacamole in a smooth, thick sheet over the sour cream.
  6. Sprinkle 2 cups (225g) shredded sharp Cheddar cheese across the entire surface.
  7. Scatter 1 cup (150g) finely diced Roma tomatoes over the cheese.
  8. Scatter 1/2 cup (85g) sliced black olives over the tomatoes.
  9. Finish by sprinkling 1/4 cup (15g) sliced green onions over the top.
  10. Cover tightly with plastic wrap and store in the refrigerator for at least 15 minutes before serving.