Consider this dish an answer in the affirmative to the question, “Can dip be dinner?” Perfect for a hot summer evening but ideal truly any time of year, it comes together quickly and hits all the notes you want in a dip that can double as a meal: rich and hearty, but also fresh, crunchy, and creamy, with a flurry of herbs and salty cheese on top. The bottom layer is doctored-up canned refried beans (we love Amy’s brand), which taste homemade with a bit of butter and hot sauce added to the mix. On top, a fresh salad of cucumber, red onion, jalapeño, radishes, and avocado, dressed simply with lime and salt. A bag of tortilla chips or a sack of tostadas is a nonnegotiable accompaniment, as you’ll need them to scoop up hefty amounts of both the bean and salad layers.
Draining the salad portion of the dip is key; the salted and lime-dressed cucumbers will release quite a bit of liquid while they sit, which you don’t want running all over your creamy bean layer. Dump the vegetables into a colander or over a strainer before plating.
Recipe information
Total Time
15 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Toss 1 medium cucumber, coarsely chopped, 1 small red onion, chopped, 3 radishes, trimmed, thinly sliced, 1 jalapeño, thinly sliced, ⅓ cup fresh lime juice, and 2 Tbsp. extra-virgin olive oil in a large bowl to combine; season with kosher salt. Let sit, tossing occasionally, while you make the bean layer.
Step 2
Heat remaining 2 Tbsp. extra-virgin olive oil in a medium saucepan over medium-high. Cook 2 garlic cloves, coarsely chopped, stirring occasionally, until fragrant, about 1 minute. Add one 15.4–16-oz. can refried beans, ½ tsp. ground cumin, and ¼ cup water. Cook, stirring often and mashing beans to make homogeneous, until thickened and combined, about 3 minutes. Remove pan from heat, add 2 Tbsp. unsalted butter and 1 Tbsp. hot sauce, and stir until butter is melted and incorporated.
Step 3
Add 1 avocado, thinly sliced, to cucumber salad and toss to combine. Spoon bean mixture into a large shallow bowl or onto a platter. Using a slotted spoon, arrange salad on top. (Alternatively, drain salad in a fine-mesh sieve, then arrange over beans.) Scatter 4 oz. queso fresco, crumbled, and cilantro leaves with tender stems (if using) over; season with freshly ground pepper. Serve with tostadas for scooping up dip.
Recipe notes
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