Another great party dip, that my family counts as a staple in our "beach eats." This is the way Mara makes it, but my cousin Jessie uses a layer of guacamole after the beans, and uses green chillies instead.  I make mine with plain sour cream.  You can make it your own...though we all agree that although you need to refrigerate for a while to get it to "set" we all enjoy it best at room temperature!  XO  Martha

Pantry Must Haves:
1 can refried beans
1 16 oz. container sour cream
1 package taco seasoning
1 large bag of shredded cheddar/jack cheese
a bunch of scallions chopped
2 tomatoes diced
1 can sliced black olives
1 jalapeños pepper sliced thin

Mix taco seasoning into the sour cream, set aside. Prep all the veggies. 
In a pyrex pan or cake pan, spread the refried beans evenly over the bottom.  Next spread on the seasoned sour cream, followed by the layer of cheese.  
Top with scallions, tomatoes, and olives in any order you desire and finish 
off with the jalapeños. 
 To feed a crowd, double the recipe!


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