Seven-Layer Dip with Scratch Refried Beans & Chipotle Crema

By Sprig Originals ✓ · cooked up in Sprig

The party-table classic, rebuilt so every layer earns its place: pinto beans mashed in a skillet with bloomed cumin and chipotle, a thick sour cream–cream cheese layer that won't weep, chunky lime guacamole, and salted-and-drained pico so the whole thing stays scoopable instead of turning into a soupy mess by hour two. Built in a clear dish for maximum stripe drama and made for sturdy corn chips.

Ingredients

• 2 tbsp bacon fat, lard, or neutral oil
• 1/2 cup finely chopped yellow onion
• 3 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 tsp chili powder
• 2 15-oz cans pinto beans, drained, liquid reserved
• 1 tbsp minced chipotle in adobo, plus 1 tsp adobo sauce
• 1 tbsp lime juice
• 3/4 tsp kosher salt

• 4 oz cream cheese, softened
• 1 cup full-fat sour cream
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tsp adobo sauce from chipotles
• 1 tbsp lime juice
• 1/2 tsp kosher salt

• 3 ripe Hass avocados
• 2 tbsp lime juice
• 1 serrano chile, seeded and minced
• 2 tbsp finely chopped white onion, rinsed
• 2 tbsp chopped cilantro
• 3/4 tsp kosher salt

• 3 Roma tomatoes, seeded and diced small
• 1/3 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 3 tbsp chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp kosher salt

• 6 oz sharp cheddar, freshly grated
• 2 oz Monterey Jack, freshly grated
• 1/2 cup sliced black olives, patted dry
• 4 scallions, thinly sliced
• 1/3 cup crumbled cotija or queso fresco
• 2 tbsp sliced pickled jalapeños (optional)

• 2 lb sturdy corn tortilla chips

Instructions

1. Start the pico first so it can drain: toss the diced tomatoes with the 1/2 tsp salt in a fine-mesh strainer set over a bowl and let them sit for at least 20 minutes while you build everything else. This is the single most important step for a dip that doesn't turn watery.
2. Make the refried beans. Heat the bacon fat or oil in a 10-inch skillet over medium heat until shimmering, add the onion, and cook 5 to 6 minutes until soft and translucent. Add the garlic, cumin, and chili powder and stir constantly for 45 seconds, until fragrant and the spices darken slightly.
3. Add the drained pinto beans, chipotle, adobo sauce, and 1/2 cup of the reserved bean liquid. Cook 5 minutes, mashing with a potato masher or the back of a wooden spoon, until you have a thick, slightly chunky paste that holds a line when you drag the spoon through it. Stir in the lime juice and 3/4 tsp salt, then scrape into a bowl and cool to room temperature, about 20 minutes (spread it thin on a plate to speed this up).
4. Make the crema. In a medium bowl, beat the softened cream cheese with a fork or hand mixer until completely smooth and lump-free, then beat in the sour cream, cumin, smoked paprika, garlic powder, adobo sauce, lime juice, and 1/2 tsp salt. The cream cheese gives the layer enough body to hold a clean edge and stops the sour cream from separating.
5. Spread the cooled beans in an even layer in the bottom of a 2-quart clear glass baking dish or trifle-style bowl (a 9x9-inch dish is ideal). Push it right to the edges with an offset spatula so the stripe reads cleanly through the glass.
6. Dollop the crema over the beans in spoonfuls, then gently spread it edge to edge without dragging the beans upward. Chill the dish, uncovered, for 15 minutes to firm the crema before the next layer.
7. Make the guacamole right before assembling: halve and pit the avocados, scoop into a bowl, and mash with a fork to a chunky texture. Fold in the lime juice, serrano, rinsed white onion, cilantro, and 3/4 tsp salt. Keep it thick — a loose guacamole will slump.
8. Spread the guacamole over the chilled crema in an even layer, then scatter the grated cheddar and Monterey Jack evenly over the top. The cheese acts as a barrier between the guacamole and the wet toppings.
9. Finish the pico: shake the drained tomatoes dry, discarding the liquid in the bowl, and toss them with the red onion, jalapeño, cilantro, and 1 tbsp lime juice. Spoon it over the cheese with a slotted spoon, leaving any juice behind.
10. Top with the black olives, scallions, cotija, and pickled jalapeños if using. Serve within 30 minutes, or cover and refrigerate up to 4 hours. Set out with sturdy corn chips and a wide serving spoon so guests can dig through all seven layers in one scoop.

Chef's tips

Nutrition (per serving, estimated)

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