Seven Layer Dip

Instructions

1. 1

   Prepare the Bean Layer

   • In a medium bowl, combine the refried beans, chili powder, and ground cumin. Mix until the spices are fully incorporated.
   • Spread this bean mixture evenly onto the bottom of a 9x9 inch square dish or a 9-inch round glass pie plate. Use the back of a spoon to create a smooth, flat base.
2. 2

   Create the Guacamole Layer

   • In a separate bowl, halve the avocados, remove the pits, and scoop the flesh into the bowl.
   • Mash the avocado with a fork to your desired consistency (chunky or smooth).
   • Add the fresh lime juice, finely chopped red onion, cilantro, salt, and black pepper. Stir gently to combine.
   • Carefully spread the guacamole in an even layer over the refried beans.
3. 3

   Mix and Spread the Sour Cream Layer

   • In a small bowl, whisk together the sour cream and taco seasoning until smooth and no lumps remain.
   • Gently spoon the seasoned sour cream over the guacamole layer and spread it carefully to the edges, trying not to disturb the layer below.
4. 4

   Add the Final Topping Layers

   • Ensure your salsa is well-drained to prevent a watery dip. Spoon the salsa evenly over the sour cream.
   • Sprinkle the shredded Mexican cheese blend over the salsa, creating a generous layer.
   • Top with the sliced black olives.
   • Finish by scattering the sliced green onions over the top.
5. 5

   Chill and Serve

   • Cover the dish with plastic wrap and refrigerate for at least 30 minutes. This helps the layers set and allows the flavors to meld.
   • Serve chilled with a large bowl of tortilla chips for dipping.