A seven layer dip with oven roasted corn, slow cooker refried beans, and fresh pico de gallo.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Total Cost: $9.71 recipe / $1.08 serving
Servings: 9
Ingredients
1/2recipe not refried beans$1.35
2ears corn, roasted$0.64
1recipe pico de gallo $1.91
1box 14 oz. guacamole$3.68
8oz.light sour cream $0.99
3/4cupshredded cheddar $0.97
31/3 bunch green onions $0.17
Instructions
Preheat the oven to 350 degrees. Place the corn in the oven, directly on the rack, and without removing any of the husks. Let bake for 35 minutes. Remove from the oven and let cool slightly. When ready, peel back the husks, pull off the silk and use a knife to remove the kernels.
While the corn is in the oven, prepare the pico degallo by dicing the tomato and onion, and roughly chopping the cilantro. Combine all three in a bowl, sprinkle with salt (about 3/4 tsp) and then squeeze the juice of one lime over top. Stir everything well and let it marinate while the rest of the food is prepared.
Spread the beans (prepared ahead of time) in the bottom of an 8×8 glass dish or a dish of similar size. Layer the corn, pico degallo, guacamole, sour cream, shredded cheese, and sliced green onions on top of the beans. Chill until ready to serve!