Ingredients
Method
Layer the dip
- Spread the refried beans evenly in the bottom of a 9x13 inch baking dish to form the first layer, creating an even base you can scoop from.
- Mix the sour cream and taco seasoning until combined, then spread the mixture over the beans as the second layer for a creamy, speckled look.
- Sprinkle the shredded cheddar cheese over the sour cream layer so the entire surface is covered with a uniform, cheesy layer.
- Add a layer of diced tomatoes over the cheese for bright color and juicy bits in every scoop.
- Top the tomatoes with drained sliced black olives in an even distribution so each bite has salty contrast.
- Sprinkle the diced green onions over the top layer for a fresh, green pop.
- Add the chopped fresh cilantro just before serving to keep it vivid, fragrant, and visually clean.
- Serve the dip with tortilla chips on the side for scooping at the table.
Notes
For the prettiest layered gradient in a clear dish, keep each layer level and add the green onions and cilantro only right before serving. Refrigerate covered up to 3 days; it does not freeze well because the sour cream can break when thawed. If you want a lighter option, use reduced-fat sour cream and part-skim shredded cheddar while keeping the same layering method.