1 medium jalapeño, seeds and ribs removed and finely chopped (about 2 tablespoons)
Fine salt, to taste
1 cup sour cream
6 ounces grated Cheddar or Monterey Jack cheese (about 1 ½ cups)
⅓ cup drained pickled jalapeño peppers, roughly chopped, OR 1 small can (2.25 ounces dry weight) drained sliced black olives OR 1 chopped tomato
⅓ cup thinly sliced green onions (about 2 to 3)
⅓ cup fresh cilantro leaves
Tortilla chips, for serving
Directions
Stir together the refried beans, ¼ cup salsa, and cumin in a bowl. Spread the mixture across the base of an 8-inch square baking dish.
In another bowl, use a large fork to mash the avocados. Add the lime juice, half of the chopped jalapeño, and ¼ teaspoon salt, then stir until combined. Spread the mixture evenly on top of the beans.
In another bowl, stir together the sour cream and the remaining jalapeño. Season it with a pinch or two of salt, to taste. Spread the sour cream over the beans.
Pour the remaining salsa into a mesh colander over the sink to release the excess moisture. Spread the salsa over the mixture.
Sprinkle the cheese all over, followed by the drained jalapeños*, green onions, and cilantro. Serve with tortilla chips.
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Gametime 7-Layer Tex-Mex Dip
By Terrie Lewis | November 10, 2024
20 min 12 Serving
Ingredients
1 pouch or can refried beans (15 to 16 ounces)
1 ¼ cups mild red salsa, divided
1 teaspoon ground cumin
2 small/medium ripe avocados
2 tablespoons lime juice (from about 1 lime)
1 medium jalapeño, seeds and ribs removed and finely chopped (about 2 tablespoons)
Fine salt, to taste
1 cup sour cream
6 ounces grated Cheddar or Monterey Jack cheese (about 1 ½ cups)
⅓ cup drained pickled jalapeño peppers, roughly chopped, OR 1 small can (2.25 ounces dry weight) drained sliced black olives OR 1 chopped tomato
⅓ cup thinly sliced green onions (about 2 to 3)
⅓ cup fresh cilantro leaves
Tortilla chips, for serving
Directions
Stir together the refried beans, ¼ cup salsa, and cumin in a bowl. Spread the mixture across the base of an 8-inch square baking dish.
In another bowl, use a large fork to mash the avocados. Add the lime juice, half of the chopped jalapeño, and ¼ teaspoon salt, then stir until combined. Spread the mixture evenly on top of the beans.
In another bowl, stir together the sour cream and the remaining jalapeño. Season it with a pinch or two of salt, to taste. Spread the sour cream over the beans.
Pour the remaining salsa into a mesh colander over the sink to release the excess moisture. Spread the salsa over the mixture.
Sprinkle the cheese all over, followed by the drained jalapeños*, green onions, and cilantro. Serve with tortilla chips.
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