Seven Layer Dip

Instructions

1. 1

   In a Mixing Bowl, stir together the Refried Beans, Cumin, Garlic Powder, and Chili Powder until well combined and smooth.

2. 2

   Spread the seasoned Refried Beans in an even layer across the bottom of a Baking Dish (glass or ceramic works best so guests can see the layers). Use an Spatula or the back of a spoon to spread it all the way to the edges.

3. 3

   In the same Mixing Bowl, stir together the Sour Cream, Mayonnaise, and Taco Seasoning until smooth and fully combined.

4. 4

   Carefully spread the Sour Cream mixture evenly over the bean layer, going all the way to the edges.

5. 5

   Halve and pit the Ripe Avocados. Scoop the flesh into a Mixing Bowl and mash with a fork to your preferred consistency — slightly chunky is ideal. Stir in the Lime Juice, Kosher Salt, and Garlic Powder.

6. 6

   Gently spread the guacamole over the Sour Cream layer. Work carefully so the layers stay distinct.

7. 7

   If your Chunky Salsa Drained Of Excess Liquid is very watery, drain it briefly in a Sieve or dab with a paper towel. Excess liquid will make the dip soggy. Spoon the Chunky Salsa Drained Of Excess Liquid evenly over the guacamole layer and spread gently.

8. 8

   Sprinkle the Mexican Blend Shredded Cheese evenly over the entire surface of the Chunky Salsa Drained Of Excess Liquid layer.

9. 9

   Scatter the drained sliced Black Olives evenly over the Mexican Blend Shredded Cheese.

10. 10

    Scatter the sliced Green Onions over the top as the final layer. Cover the dish with Plastic Wrap and refrigerate for at least 30 minutes before serving — this lets the flavors meld and the layers firm up for cleaner scooping.

11. 11

    Serve directly from the dish with a Large Bag Tortilla Chips on the side. Scoop straight down with each chip to get all seven layers in one bite!

Master the techniques

Free step-by-step guides with exact times and temperatures.