Ingredients:

  • 1 can (450 g) refried beans
  • 1 tbsp mild chili powder
  • 1 tsp ground cumin
  • 240 ml full-fat sour cream
  • 115 g softened cream cheese
  • 2 tbsp taco seasoning blend
  • 475 ml chunky guacamole
  • 240 ml thick salsa, strained of excess liquid
  • 225 g shredded sharp cheddar cheese
  • 75 g sliced black olives, drained
  • 75 g Roma tomatoes, deseeded and diced
  • 15 g fresh cilantro, roughly chopped

Instructions:

  1. In a small bowl, combine the refried beans with the chili powder and cumin. Spread this mixture into an even layer at the bottom of a 9x9 inch glass baking dish.
  2. In a separate bowl, whisk together the sour cream, softened cream cheese, and taco seasoning until smooth and stabilized. Spread this as the second layer over the beans, sealing to the edges.
  3. Evenly layer the chunky guacamole over the cream layer.
  4. Distribute the strained salsa over the guacamole to prevent moisture migration.
  5. Top with a uniform layer of shredded sharp cheddar cheese.
  6. Garnish the top with drained black olives, diced Roma tomatoes, and chopped cilantro. Serve immediately or refrigerate.