From the forthcoming Dewberry Farm cookbook, Lucy’s Farmhouse Kitchen, coming November 2019. Pre-order your copy now!

 

INGREDIENTS

 

Guacamole Layer:

2 avocados – peeled, pitted and sliced or diced

1 1/2 tablespoons fresh lime juice

1/4 cup chopped fresh cilantro

1/4 cup pico de gallo or salsa

garlic salt to taste

ground black pepper to taste

 

The Other Layers:

1 (16- ounce) can refried beans, pinto or black, with or without jalapenos1 (8-ounce) container sour cream

1 (1-ounce) package taco seasoning mix  (or several shakes from a jar of taco seasoning, to taste)

4 plum or medium on-the-vine tomatoes, diced

1 bunch green onions, finely chopped (green and white)

2 cups shredded cheddar, colby jack or Mexican-style cheese blend

1 (2.25-ounce) can black olives – drained and finely chopped (optional–I don’t like black olives, so I never use them, which is why my dip usually has a mere 6 layers)

 

DIRECTIONS

In a 9×13 inch dish or on a large serving platter, spread the refried beans.

In a small bowl, blend the sour cream and taco seasoning.  Spread over the refried beans.

In a medium bowl, mash the avocados, then mix in lime juice, cilantro, pico de gallo or salsa, garlic salt and pepper.  Spread this over the sour cream mixture.

Top with tomatoes, green onions, shredded cheese, and black olives if you’re really going for 7 layers (I never do).

Serve with tortilla chips.  Lots of them.

On Pico de Gallo…

If I have it on hand, quickly chop up a plum tomato or two, add a small handful of diced onion, chop up about 1/4-1/3 of a jalapeno, and squeeze in 1/2-1 lime, then add a bit of chopped cilantro and some garlic salt.  I often just mix this with mashed avocado to make guacamole, with a bit more lime juice and salt to taste.  But when I am lazy or my pantry is bare, I just use salsa.