Popular
Latest From the Show
How To Make Seven-Layer Dip With Spiced Sour Cream + Green Chile…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Seven-layer dip gets a few easy upgrades in this recipe from "Life Is a Party" author David Burtka.
Pro Tip: "If you don't feel like making guacamole for this dip," says David, "you can also just mash together two or three avocados with a pinch of salt and some lime juice and use that as your guacamole layer."
Adapted from Life Is A Party by David Burtka. Copyright © 2019 by David Burtka. Used with permission by Grand Central Publishing. All rights reserved.
Ingredients
- 2 tablespoons canola oil
- Two 4-ounce cans chopped mild or hot Hatch green chiles, drained
- Two 16-ounce cans refried beans
- Kosher salt and freshly ground black pepper
- 1 cup sour cream
- ½ cup mayonnaise
- About 1 teaspoon grated lime zest , from 1 lime
- ¼ teaspoon ground cumin
- 2 cups homemade guacamole or store-bought guacamole
- 2 cups Monterey Jack cheese, shredded (about 8 ounces)
- 1 head romaine lettuce, thinly sliced (about 3 cups)
- One 2.25-ounce can sliced black olives, drained
- 2 scallions, thinly sliced
- 2 radishes, thinly sliced
- Hot sauce
- Tortilla chips
Yield
Serves: 8 to 12
Preparation
In a large skillet, heat the canola oil over medium heat. Add the green chiles, refried beans and a large pinch each of salt and pepper. Stir until smooth and well combined. Cook until the beans are warmed through, 3 to 4 minutes. Turn off the heat and allow the mixture to cool slightly.
In a medium bowl, whisk together the sour cream, mayonnaise, lime zest, cumin, and a large pinch each of salt and pepper.
Spread the refried beans over the bottom of a large, flat serving platter. Layer with the sour cream mixture, guacamole, cheese, lettuce, black olives, scallions, and radishes. Sprinkle with as much or as little hot sauce as you like and serve with the tortilla chips alongside.