Tostada Dip

Every game day spread needs a dip that disappears first, and this is it.

Seasoned refried beans form the base, then layers of chopped green chiles, black olives, onion, shredded cheddar, mashed avocado, and fresh tomatoes get stacked right on top.

Spread it all on a pie plate, grab a bag of tortilla chips, and let people dig in. That’s the whole recipe.

Serve it cold for a quick no-fuss snack, or pop it in the oven until the cheese melts and the edges get bubbly for something warmer and more indulgent. Either way, it won’t last long.

Kitchen Tips

• Spread the bean layer evenly and all the way to the edges. It acts as the foundation, so gaps mean chipfuls with nothing on them.
• Use a ripe avocado that gives slightly when pressed. Underripe avocado won’t mash smoothly and tastes chalky.
• If serving warm, add the avocado and tomato after baking so they stay fresh and bright instead of going brown and mushy.

Variations

• Add a layer of sour cream or Mexican crema between the beans and cheese.
• Swap cheddar for pepper jack if you want more kick.
• Stir a squeeze of lime juice into the mashed avocado to keep it green longer and add a citrus edge.