Time: 15 min.
Complexity: easily
Servings: 6

In this recipe, Rachel puts a twist on the classic seven-layer dip (a layered salad appetizer eaten with chips) by enhancing each ingredient with extra flavor that will leave no one indifferent.

Ingredients:

• 500 gr. refried beans
• 2 tbsp. hot sauce
• Olive oil (you can use a special spray)
• 4 green onions (cut into small pieces, about 3 cm each)
• 1 can (400-500 g) of green chili peppers or tomatillo salsa
• 2 tablespoons chopped cilantro
• 500 g canned black beans
• 2 tsp ground cumin
• 1 jar (450 g) smoked red jalapeño salsa
• Juice and zest of one lime
• 2 cups sour cream
• 2 ripe avocados
• 2 cloves of finely chopped garlic
• Juice of one lemon
• 1 jalapeño pepper, seeded and finely chopped
• Salt
• 2 plum tomatoes, cut into cubes
• Spanish olives stuffed with pimento peppers, finely chopped
• Chips (preferably two different flavors)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

baked beans, hot sauce, green onions, chili pepper, cilantro, black beans, cumin, salsa sauce, lime, sour cream, Avocado, garlic, lemon juice, jalapeno pepper, plum tomatoes, olive, chips

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Preparation:

Step 1
• Heat the refried beans in a small nonstick skillet over medium heat and lightly season with hot sauce. Then transfer the beans to a small, deep baking dish. Scrape out any remaining beans from the skillet and return to the stovetop.
Step 2
• Pour olive oil into a frying pan and heat thoroughly. When the oil begins to shimmer, add the green onions and sauté for 2-3 minutes. Then add the green chili pepper and continue sautéing. Add the cilantro and arrange it on top of the beans, creating another layer.
Step 3
• Return the pan to the stove. Reduce the heat to medium and add the black beans. Heat them briefly, then add the cumin. Then add the chili peppers.
Step 4
• Place smoked jalapeños on top of the black beans. Mix sour cream with lime zest and juice, then spoon it over the smoked jalapeños.
Step 5
• Mix the avocado pulp with garlic, lemon juice, jalapeño, and salt to create a chunky guacamole. Spoon the guacamole over the sour cream. Finish with a final layer of sliced ​​tomatoes and olives.

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