Fresh Layered Mexican Bean Dip

Start off by spreading the refried beans at the bottom of a deep dish. You want to make this your first layer because it forms a solid base for the subsequent ingredients.

Carefully layer the guacamole on top of the beans. Spoonful by spoonful is my advised method to prevent mixing of the layers– the key is to be gentle and patient.

Next comes the sour cream or Greek yogurt layer. For a tangy and healthier alternative, Greek yogurt can be an excellent choice.

The chunky salsa is up next. Be sure to drain any excess liquid to prevent your dip from getting watery. In my experience, this is a crucial step that can't be skipped.

Follow with a layer of shredded cheese. You can choose a Mexican blend or cheddar depending on your preference.

Add a sprinkle of diced tomatoes, sliced black olives, green onions and thin-sliced jalapeno. Be sure to spread it evenly.

Finish off with a generous sprinkle of fresh cilantro. Don't be shy with this– cilantro adds a pop of colour and freshness.

Chill the dip in the refrigerator for at least an hour before serving– a step that helps to meld the flavors together.

Serve with tortilla chips on the side and be prepared to see it disappear fast!