Eight-Layer Dip
Eight is better than seven ingredients when making this classic appetizer! Roasted corn makes it amazing!
Servings: 12 people
Calories: 262kcal
Ingredients
- 6 Roma tomatoes, diced
- 1 medium onion, diced
- ¼ cup cilantro, chopped (You can use less depending on preferences)
- 1 medium jalapeno, seeded and diced
- 2 medium limes, divided
- 1 pinch kosher salt
- 2 ripe avocados, pitted, peeled, and diced
- 1 can (16 ounces) refried beans
- 1 cup sour cream
- 1 cup black olives
- ¾ cup Monterey Jack cheese, grated
- ¾ cup Cheddar cheese, grated
- 1 ½ cups roasted corn kernels
Instructions
- Add chopped tomatoes, onion, cilantro, and jalapeno into in a medium bowl. Add the juice of 1 lime and pinch of salt.
- Stir to combine, set aside.
- Add diced avocado's to a separate bowl and mix in HALF of the tomato mixture. (reserve the other half for the corn)
- Spread refried beans onto a serving platter in a flat smooth layer. (A small offset spatula works great here)
- Add dollops of sour cream on top and carefully spread in an even layer over the refried beans.
- Add the tomato/avocado mixture you have made in dollops and then spread in an even layer.
- Sprinkles the olives and the grated cheeses over top.
- Now add the roasted corn to remaining tomato mixture and stir to combine.
- Add the tomato/corn mixture on top of cheese layer. Squeeze remaining lime. (Use a much or as little as you would like. If you want to use less, feel free to set extra lime to the side and offer to guests to use at their discretion.)
Video
Nutrition
Serving: 12g | Calories: 262kcal