Ingredients:

  • 30 oz refried beans
  • 1 tbsp jarred pickled jalapeño juice
  • 16 oz full fat sour cream
  • 1 cup softened cream cheese
  • 1 packet taco seasoning
  • 1 tbsp freshly squeezed lime juice
  • 2 cups prepared guacamole
  • 1.5 cups chunky salsa
  • 2 cups shredded Mexican blend cheese
  • 1 cup Roma tomatoes
  • 0.5 cup sliced black olives
  • 0.25 cup fresh cilantro
  • 3 green onions

Instructions:

  1. Combine 30 oz refried beans with 1 tbsp jalapeño juice in a small bowl until smooth. Note: The juice thins the beans just enough to make them spreadable without making them runny.
  2. Use an offset spatula to spread the bean mixture evenly across the bottom of your 9x13 dish. Look for a flat, level surface.
  3. In a separate bowl, use a hand mixer to beat 16 oz sour cream, 1 cup softened cream cheese, 1 packet taco seasoning, and 1 tbsp lime juice. Note: Whipping adds air, making the layer lighter and easier to scoop.
  4. Carefully dollop the cream mixture over the beans and spread it to the edges. Ensure the beans are completely covered.
  5. Spread 2 cups of guacamole over the cream layer. Press down gently to remove air pockets that could cause browning.
  6. Pour 1.5 cups salsa into a mesh sieve and let it sit for 2 minutes. Wait until it stops dripping.
  7. Spread the drained salsa over the guacamole. Note: Draining prevents a red puddle from forming at the bottom of the dish later.
  8. Sprinkle 2 cups of shredded Mexican blend cheese over the salsa. Cover the surface completely to act as a bed for the toppings.
  9. Layer on 1 cup diced Roma tomatoes, 0.5 cup olives, 3 sliced green onions, and 0.25 cup cilantro.
  10. Let the dish sit in the fridge for at least 30 minutes until the flavors meld and the layers firm up.