Eight-Layer Dip Recipe

By: Ree Drummond

Level: Simple

Makes: 8 servings

Nutrition Info (per serving 1 of 8): Calories: 641; Total Fat: 53 g; Saturated Fat: 21 g; Carbs: 26 g; Dietary Fiber: 9 g; Sugars: 5 g; Protein: 22 g; Cholesterol: 106 mg; Sodium: 1167 mg

Time Required: 30 minutes (Hands-on time: 30 minutes)

Ingredients

8 pieces thick-cut bacon, sliced into 1-inch segments
1 can (16 oz) refried beans
1 can (4 oz) diced green chilies
1 teaspoon ground cumin (more if desired)
Hot sauce, as needed
1/4 cup fresh cilantro, chopped
3 Roma tomatoes, diced fine
2 jalapeo peppers, seeded and finely chopped
1 small yellow onion, finely diced
Juice of 4 limes
Kosher salt
3 avocados, halved and pits removed
1 1/2 cups shredded sharp Cheddar cheese
2 cups sour cream
1 can (3.8 oz) sliced black olives
8 oz cotija cheese, crumbled

Directions

Cook the bacon: In a medium skillet over medium heat, cook bacon, stirring, until browned and crisp, about 79 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Reserve about 2 tablespoons of the bacon fat in the skillet and drain the rest.
Prepare the beans: Return the skillet to medium heat. Add refried beans, diced green chilies, cumin, and hot sauce. Stir and heat 23 minutes until hot. Remove from heat, taste, and adjust seasoning if desired. Set aside.
Make the pico de gallo: In a medium bowl, combine chopped cilantro, diced tomatoes, chopped jalapeo, diced onion, 2 tablespoons lime juice, and a pinch of salt. Taste and adjust seasoning; set aside.
Make the guacamole: Scoop avocado flesh into a bowl. Add a pinch of salt, the remaining lime juice, about 1/4 cup pico de gallo, and 2 tablespoons of its liquid. Mash to your desired texture, taste, and adjust.
Assemble: In a glass dish, layer in this order: refried beans, shredded Cheddar, sour cream, guacamole, sliced black olives, crumbled cotija, crispy bacon, and finish with pico de gallo.
Serve: Serve immediately with tortilla chips and enjoy.