Classic 7-Layer Dip
Perk up this classic dish that has layers of refried beans, salsa, and cheese with fresh lime juice and guacamole.
refried beans
1
(16 ounce) can
chopped green chiles, undrained
1
(4.5 ounce) can
fresh lime juice, divided
3
tablespoons
chili powder
2
teaspoons
ground cumin
¼
teaspoon
s
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avocados, halved, pitted, flesh spooned out
3
sour cream
1
cup
mayonnaise
½
cup
salsa (drain to equal 1 cup if salsa is especially runny)
1
cup
sliced canned black olives, drained
¾
cup
grated pepper Jack cheese 
1
cup
thin sliced scallion greens, green part only
½
cup
 Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 tablespoons lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
  Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.
