Ingredients

The following ingredients have 11 Servings
  • 2 (15 oz.) can low-sodium refried pinto or black beans
  • 1 tsp chili powder
  • 1 tsp garlic powder (divided)
  • 1 tsp kosher sea salt (divided)
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1 (4 oz) can diced green chiles (mild, medium or hot))
  • 2/3 cup sour cream (light or full-fat)
  • 2 oz original cream cheese
  • 2 avocados
  • 1 lime (juice of)
  • 2 tbsp chopped cilantro (fresh)
  • 2 cup shredded blend of cheddar and monterey jack cheese
  • 1 1/2 cup pico de gallo (fresh or store brought)
  • 1 (4 oz) can sliced black olives

Instruction

  • In a small saucepan set over medium heat, add the beans, 1/3 cup water, chili powder, 1/2 teaspoon garlic powder, 1/2 tsp. salt, cumin, paprika, and diced green chiles. Heat for 3-4 minutes or until the beans are warm and the mixture is a spreadable consistency. Layer in the bottom of a 9x13-inch dish.
  • In a small mixing bowl beat the sour cream and cream cheese together, spread the mixture over the top of the beans.
  • In a small mixing bowl, mash the avocados, mix in the lime juice, cilantro, remaining garlic powder, and remaining salt. Spread over top of the sour cream
  • Sprinkle blend of cheese over top, then add the pico de gallo and olives. Serve immediately or chill and serve within 36 hours.