A great dip to gather around, serve this for get togethers or enjoy all by yourself.
Beans: In a small mixing bowl, add refried beans and mash well, add cumin, chipotle powder and 1/4 cup of water, mix well to combine. The water will help make the beans creamy so they aren’t too thick for dipping, add a little extra water as needed. If you prefer, heat the bean mixture over low until warmed through before assembly.
Assemble: In a pie dish (or shallow dish of choice), start layering with the beans, spreading to the edges, add a layer of sour cream, than sprinkle with black beans and corn. Next, add the pico de gallo and salsa, top with olives and avocado. Add a squeeze of lime over top and enjoy this festive and delicious dip!
Leftovers can be stored in the refrigerator for 2 – 3 days in a covered container.
All the ingredients to prepare this fiesta dip were found at my local Sprouts, and many were Sprouts brand products.
If you prefer, mash the avocado and add a squeeze of lime and pinch of salt for a quick guacamole.
Make your own Cashew Sour Cream if you prefer.
Add a light layer of shredded lettuce for added freshness.