The temperature has been unforgiving, and when it’s this hot, the last thing I want to eat is something rich and steamy. When the weather’s this hot, it calls for something light yet filling and delicious- like this Mexican Bean Dip.

Now, there are, without a doubt, quite a few heavy bean dip recipes out there. Not this one. This one is light and refreshing and vegetarian.

Oh, and it goes perfectly with an ice-cold Margarita. Or a Tequila Mojito.

You’ll want to serve this with good corn chips. A brand like Tostitos will do in a pinch, but if you can get something more authentic from your local Mexican grocery, it’s worth it. Mmm… chips and dips always makes me feel like partying.

Mexican Bean Dip
1 package taco seasoning
2 16 oz. cans refried beans
1 16 oz. jar salsa
1 16 oz. container sour cream
1/2 cup leeks, green onions or spring onions, chopped
1 large fresh tomato, chopped
2 ripe avocados, diced
2 cups shredded cheese (I am partial to Monterey Jack, but Cheddar is good too)
1 4 oz. can sliced black olives
2 cups iceberg lettuce, shredded
tortilla chips (to serve with dip)

In a medium bowl, combine taco seasoning and sour cream. Refrigerate, and let chill for about 30 minutes.
In a saucepan, mix together refried beans and salsa. Heat on medium just until nice and hot. Set aside to cool.
Spread the cooled beans and salsa mixture in a large lasagna pan (or something similar). Spread sour cream and taco seasoning mixture over this. Then make your layers: cheese, olives, shredded lettuce, diced tomatoes, diced avocados, and green onions.

And that’s it! Serve with tortilla chips, and the aforementioned cocktails.