Individual 7 Layer Bean Dips

Ingredients

• 1 can refried beans
• 1 1/2 Tbsp taco seasoning, recipe follows in notes, or to taste
• 3 medium ripe avocados
• 2 Tbsp fresh lime or lemon juice
• Salt and freshly ground black pepper, to taste
• 1 cup sour cream
• 1 cup thick and chunky salsa
• 1 cup finely shredded cheddar cheese
• 2 large Roma tomatoes, diced
• 2/3 cup black olives, diced
• 2 – 3 green onions, diced
• Also needed, 8, 9 oz cups

Directions

In a bowl, mash and stir the refried beans with 2 Tbsp water, adding a little more only if you need to loosen them. Aim for a texture that is scoopable but still sturdy enough for chips, then blend in the taco seasoning. Peel and pit the avocados, then mash them with the lime juice until they’re as smooth or chunky as you like, seasoning with salt and pepper to taste. To build the cups, spoon a generous amount of the bean mixture into the bottom of each cup, trying to keep the sides fairly clean for prettier layers; if anything smudges, a damp paper towel can tidy it up. Smooth the beans with the back of a spoon, add a generous spoonful of the avocado mixture and spread it evenly, then add a spoonful of sour cream and spread that as well. If using salsa, spoon it over the sour cream and smooth it into a layer. Add the cheese, then top with the tomatoes, black olives and green onions. Refrigerate until ready to serve, and set out with tortilla chips.