Shout-out to Closet Cooking for this addictive and delicious recipe. LV made it for our latest BBQ/Picnic and not one of us (including LV) could stop shoveling it into our mouths. I decided to make it 2 days later for my brother. Naturally, I ate 1/2 of it. SO SO GOOD. I actually did mine based on LV's description and added a couple more ingredients, and her's was a carbon copy of the one at Closet Cooking.
This should serve 4, but it ended up serving 2 adults one of whom had no self-control.
Ingredients
Refried beans (I used the "vegetarian" "no lard" version) - 1 can
Green chillies- 2-4 or 1/2 Serrano finely chopped or jalapenos.
Black olives - sliced, about 15
Avocados - 1, coarsely chopped
Roma tomatoes (since it's summer, use cherry or grape tomatoes instead, so much better)- 2 finely chopped
Cheddar Cheese - to cover the top, about 1/2 cup-1 cup
Fresh Cilantro - finely chopped for garnish
Scallions - finely chopped 1 bunch
Cumin Powder - 1 tspn
Cayenne/Chilli powder - 1 tspn
Pickled Jalapenos (optional)
salt to taste
Method
1. Heat up the refried beans and add water until dippable consistency is reached. To this add the cumin and cayenne powder. Also add the green chillies to the hot beans and mix everything.
2. Pour the beany mix into serving dish. Top it off with cheddar cheese. Microwave this for about 30seconds for cheese to melt.
3. Next up are the avocados, follow this up with the tomatoes, jalapenos, black olives, cilantro and scallions.
4. Serve warm. Add sour cream to make this a 9 layered bean dip. ;)
Serve with tortilla chips.
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