I took a classic dip and elevated it with tangy pesto.
- 2 cups or 1 (15-ounce) can refried beans
- 1 cup guacamole
- 1 cup fresh salsa
- 1 cup crema or sour cream
- 1 cup Spinach Cilantro Pesto
- 1/4 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
- In a serving dish, layer dip with beans, guacamole, salsa, crema, pesto, cheese, and cilantro. Serve with your favorite tortilla chips.