Fun and Fancy Four Layer Dip

Submitted by Lily Erlic

About the cook: Lily Erlic is a children's author with over 25 books published. She enjoys cooking and baking. Her favourite food is pizza and truffles.

About the dish: A tasty combination of flavours, the Tex Mex treat will heighten your taste buds. The creamy texture of the first three layers in combination with the top vegetable layer will give you a delicious mouth experience. The buttery black olives add to the distinctness of this appetizer. The ancho powder is the unique flavour in the dip but you can substitute it for a milder flavour like sweet paprika. Although ancho is what makes this wonderful. Eat this with triangle crackers or nacho chips for a tailgate party or gathering of friends for any occasion.

National Origin: Tex Mex

Serves: 6

Estimated Time: Under 30 Minutes


1 can pinto refried beans
1 tablespoon olive oil
1/4 cup water
2 avocados, mashed
1 clove garlic, minced
pinch of salt and pepper
2 cups greek yogurt
1 teaspoon ancho powder
1/2 teaspoon sea salt
1 tablespoon avocado oil
1/4 cup sliced olives
1 green onion, chopped
1 tomato, chopped


Place pinto refried beans in a small bowl. Add olive oil and water and mix until combined. Place in a small casserole dish. In another bowl, add avocados, garlic and a pinch of salt and pepper. Mix this well until smooth then add on top of the pinto bean layer. Spread evenly. In another bowl, place the greek yogurt, ancho powder, sea salt and avocado oil. Mix well. Pour onto the avocado layer. Then sprinkle olives, green onion and tomato on top.

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