1 tablespoon taco seasoning (store bought or see homemade version below)
Grated cheddar cheese
diced tamed pickled jalapenos from a jar
To serve: tortilla or corn chips
For Homemade Taco Seasoning (Can be doubled or tripled)
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dried oregano
Place chopped tomatoes in a strainer, sprinkle with a pinch of salt and allow them to drain for 15 – 20 minutes. Press on them lightly with a paper towel. They don’t need to be dry by any means, we just want excess liquid drained off.
Spread refried beans on the bottom of an 11×7 or 9×9 dish.
Scatter drained tomatoes over top.
Scoop dollops of guacamole over the tomatoes, then carefully spread over the top.
Mix 1 tablespoon of taco seasoning into the sour cream. Taste and add extra taco seasoning or salt if desired. Spread evenly over the guacamole.
Top with the desired amount of cheddar cheese, sliced olives, and diced jalapeños.
Serve or refrigerate for a few hours for the best flavor.
Can be made up to one day in advance. After day 3 it gets a little watery, but it still tastes wonderful.
You want the refried beans to be spreadable, not stiff. Add a little warm water or broth if needed.
Use Roma tomatoes. They have less liquid than other tomatoes.
The secret to the best layered dip is that each layer has FLAVOR! Taste along the way making sure that each layer is seasoned nicely.