Okay, I know everyone can do a layer dip, but I think mine is the best. I also know that posting recipes has almost nothing to do with the goals of my site… but… whatever.
can of refried beans,
12 oz sour cream,
shredded green leaf lettuce,
optional: lime juice, juice from a jar of jalapenos, chopped parsley, green onions, tomatos, onions, olives, diced ovacodo
Make your bean dip first by mixing a couple tablespoons or more of taco seasoning into your beans along with enough jalapeno juice, lime juice or water to soften it to the point where you can use a chip to dip without breaking the chip. Optionally mix in some finely chopped jalapeno or onion. It’s better if you let this refrigerate for 24 hours before use.
Spread your bean dip across a serving platter. Add some water to your sour cream and mix until it is thin enough to properly dip a chip, but not so thin that it runs like liquid. It should spread easily across the bean dip. Optionally scatter the diced ovacado into the sour cream. Mix the cilantro, lettuce and optional parsley and veggies together and spread liberally along the top. There should be as much lettuce, cilantro and veggies as bean dip and sour cream, making this kind of a salad on a tortilla chip.