Loading Video...
Recipe courtesy of Ree Drummond

Eight-Layer Dip

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Directions

  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.
17m Easy 98%
CLASS
19m Easy 99%
CLASS
Ree Drummond

Queso Fundido

31m Easy 99%
CLASS
7m Easy 98%
CLASS
11m Easy 98%
CLASS
Katie Lee Biegel

Chopped Salad

14m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages