Cheesy Chimi Layered Dip


Serving Size 8


  • 1 can (14oz) Diced tomatoes
  • 8 oz SupHerb Farms Salsa Blend, divided
  • 1 cup SupHerb Farms Chimichurri SRP
  • 2 Avocados, halved, pitted, peeled and mashed
  • 1 can (14 oz) Refried beans
  • 1 cup Sour cream
  • 2 cups Shredded cheddar cheese
  • 1 bag (10 oz) Tortilla chips, for serving



  1. Combine diced tomatoes and 4 oz salsa blend. Let tomato salsa stand for 30 minutes.
  2. Combine mashed avocados with remaining blend. Let guacamole stand for 30 minutes.
  3. Preheat oven to 350° Spread refried beans in bottom of 2-quart baking dish. Layer guacamole, sour cream and chimichurri over top. Sprinkle with cheese; bake for 5 to 8 minutes or until warmed through.
  4. Set oven to broil; broil for 2 to 3 minutes or until cheese is melted.
  5. Top with tomato salsa.


Serve with tortilla chips for dipping.


Garnish with sliced black olives if desired.

Add unique global flavor across five menu items with one versatile ingredient.