Categories: Appetizers

Ingredients

• 4 plum tomatoes, seeded and diced
• 1/2 medium onion, diced
• 1/2 cup fresh cilantro, chopped
• 1 lime, halved
• 1 tsp kosher salt
• 16 oz. can refried beans
• 2 tsp taco seasoning
• 1 tbsp hot sauce
• 2 ripe avocados, pitted and peeled
• 1/2 cup sour cream
• 1 cup shredded cheddar
• 3/4 cup sliced black olives
• 3 scallions, thinly sliced
• Tortilla chips, for serving

Directions

1. Make the pico de gallo: Combine the tomatoes, onion and cilantro in a medium bowl. Squeeze in the juice of 1/2 lime, add 1/2 tsp salt and mix well. Set aside.

2. Stir together the refried beans, taco seasoning and hot sauce in another bowl. Set aside.

3. Make the guacamole: Combine the avocados and 3 tbsp of the pico de gallo in another bowl. Squeeze in the juice of the remaining 1/2 lime, add the remaining 1/2 tsp salt and mash together.

4. Spoon about 2 heaping tbsp of the bean mixture into each of 8 small clear glasses or jars, spreading it with the back of a spoon. Top each with about 1 1/2 tbsp guacamole. Stir the sour cream so it’s smooth and easy to spread, then add about 1 tbsp to each glass, spreading it with the back of the spoon. Top each with about 2 tbsp cheese and 1/2 tbsp of the pico de gallo. Top with a layer of black olives and finish with some scallions. Serve with chips.

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