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Eight-Layer Dip

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 servings
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8 slices thick-cut bacon, cut into 1-inch pieces

One 16-ounce can refried beans 

One 4-ounce can diced green chiles 

1 teaspoon ground cumin, plus more if needed

Favorite hot sauce, as needed

1/4 cup fresh cilantro, chopped 

3 Roma tomatoes, finely diced

2 jalapeno peppers, seeded and minced

1 small yellow onion, finely diced 

4 limes, juiced 

Kosher salt 

3 avocados, halved and pitted

1 1/2 cups grated sharp Cheddar cheese 

2 cups sour cream 

One 3.8-ounce can sliced black olives 

8 ounces cotija cheese, crumbled 


  1. For the refried beans, in a medium skillet over medium heat, add the chopped bacon and render until crisp, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate with a slotted spoon and reserve. Discard all but 2 tablespoons of bacon grease from the skillet.
  2. Return the skillet to medium heat and add the beans, green chiles, cumin and hot sauce to taste. Cook, stirring frequently, until heated through, 2 to 3 minutes. Remove from the heat, taste and add more cumin or hot sauce if desired. Reserve.
  3. For the pico de gallo, in a medium bowl, mix together the cilantro, tomatoes, jalapeno, onion, 2 tablespoons of the lime juice and a pinch of salt. Taste, adjust the seasoning and reserve.
  4. For the guacamole, scoop the avocado into a medium bowl. Add a pinch of salt, the remaining lime juice, 1/4 cup of the pico de gallo and 2 tablespoons of the juices from the bottom of the bowl. Mix together, taste and adjust the seasoning.
  5. In a glass dish, begin layering in the following order: refried beans, Cheddar cheese, sour cream, guacamole, black olives, cotija, bacon and pico de gallo to finish. Enjoy.