Ingredients

  • avocados 2 avocados, peeled and pits removed
  • black olives 1/4 cup black olives
  • coriander powder 1/8 teaspoon coriander powder
  • cumin 1/4 teaspoon cumin
  • fresh cilantro 1/4 bunch fresh cilantro, chopped
  • garlic powder 2-3 tablespoons fresh cilantro, chopped
  • green chiles 1/4 teaspoon garlic powder
  • hot sauce 4 ounces green chiles, diced
  • jalapeno 1-3 dashes hot sauce
  • lime juice 1 jalapeƱo, seeds removed and minced
  • pico de gallo 1 tablespoon fresh lime juice
  • plum tomatoes 4 tablespoons fresh lime juice
  • red chili powder 1 cup pico de gallo
  • red onion 5 plum tomatoes, diced
  • reduced fat cheese 1/2 teaspoon red chili powder
  • reduced fat shredded cheddar cheese 1/4 red onion, minced
  • refried beans 1/2 cup shredded reduced fat monterey jack cheese
  • salt 1/2 cup reduced fat shredded cheddar cheese
  • sour cream 1 16 oz can fat free refried beans
  • salt, to taste
  • 1/3 cup fat free sour cream
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How to make it

  1. In a skillet set over medium heat, add refried beans, diced green chilies, cumin, coriander, chili powder, garlic powder and hot sauce. Stir together and allow flavors to meld and warm through, about 5-7 minutes.
  2. Remove from heat and set aside.In a medium size bowl, mix together all of the pico de gallo ingredients (tomatoes, jalapeno, red onion, lime, salt and cilantro) and set aside.In a second medium size bowl, mash avocados with a fork, potato masher or pastry blender.
  3. Add 1 cup of the pico de gallo mixture and the juice of two limes and mix well to combine.
  4. Spread the refried bean mixture evenly over a medium sized platter with slightly rimmed edges. Then layer the ingredients in the following order on top of the beans, making sure to spread each layer evenly over the top of the previous:sour creamcheddar cheeseguacamolejack cheeseblack olives1 cup ofpicodegallochopped cilantro
  5. Serve dip with tortilla chips and enjoy!