Ingredients:

  • 30 oz refried beans
  • 1 tsp ground cumin
  • 1 tbsp pickled jalapeño juice
  • 8 oz softened cream cheese
  • 1 cup sour cream
  • 2 tbsp taco seasoning
  • 2 cups chunky guacamole
  • 1.5 cups thick and chunky salsa, strained
  • 2 cups shredded Mexican blend cheese
  • 0.5 cup sliced black olives, drained and dried
  • 0.5 cup Roma tomatoes, seeded and diced
  • 0.25 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced

Instructions:

  1. In a medium bowl, stir together the refried beans, cumin, and jalapeño juice. Spread this mixture evenly into the bottom of a 9x13 inch glass baking dish.
  2. Using a hand mixer or whisk, blend the softened cream cheese, sour cream, and taco seasoning until smooth. Spread this mixture carefully over the bean layer to create a moisture barrier.
  3. Layer the guacamole over the cream cheese mixture, ensuring it covers the dairy layer completely to prevent oxidation.
  4. Strain the salsa through a fine-mesh sieve to remove excess liquid, then spread the solids over the guacamole.
  5. Top with shredded Mexican blend cheese, followed by the drained black olives and seeded diced tomatoes.
  6. Garnish with chopped cilantro and sliced green onions. Serve immediately or refrigerate.