1. Start by making the refried beans. Heat 1.5 tbsp olive oil in a medium skillet over medium-high. Sauté 1/2 diced white onion until translucent. Add 3 minced garlic cloves and cook for 2 minutes until fragrant. Stir in:
1 (15 oz) can pinto beans with liquid
1 (15 oz) can pinto beans, drained
2 tbsp liquid from chipotle peppers in adobo (add a few peppers for extra heat)
1 tsp salt, 1 tsp cumin, 1 tsp chili powder, and 1 tsp hot paprika
Cook until reduced by half, mash to a thick paste-like consistency, then remove from heat and let cool.
2. While the beans cook, prep the guacamole In a large bowl, mash 4 ripe avocados. Stir in:
1/2 diced white onion
1/2 minced serrano or jalapeño pepper
1/4 cup chopped cilantro
1/2 tsp salt
Juice of 1/2 lime
Mix until well combined and creamy with some chunks remaining. Set aside.
3. Make the pico de gallo. In a medium bowl, combine:
8 diced Roma tomatoes
1/2 diced white onion
1/4 cup chopped cilantro
1/2 minced serrano or jalapeño pepper
Juice of 1/2 lime
1/4 tsp garlic powder
1/2 tsp flaky salt
Mix well and set aside.
4. Assemble the dip:
In a clear serving dish or glass bowl, layer the ingredients from bottom to top:
Refried beans
Salsa verde
Sour cream
Guacamole
Pico de gallo
Chipotle Bitchin’ Sauce
Crumbled queso fresco
5. Serve immediately with tortilla chips, or cover and refrigerate until it’s time to party!
