°16 oz refried beans (1 can of 16 oz or use our refried black beans)
°1 cup sour cream
°1 cup guacamole
°1 c salsa
°1 cup cheddar cheese (or a mix of cheddar and jack cheese, or a Mexican mix)
°1 c tomato
°4 oz black olives (cut into slices)
°¼ cup green onion (chopped, garnish optional)
°2 tbsp cilantro (chopped, optional garnish)
In a 9×13 baking dish or large, wide-rimmed bowl, layer the ingredients, starting with the refried beans. If using store-bought refried beans, add the juice of a lime, 1-2 tablespoons taco seasoning, and a handful of chopped cilantro. Stir until spreadable, then spread evenly to form the first or bottom layer of the dish.
Spread the guacamole to make the second layer, then the sour cream for the third layer. Sauce is the next layer, then top it with shredded cheddar cheese. *When using salsa, it’s best to strain out the excess liquid to prevent your dip from becoming soggy or watery.
Garnish the dish with diced tomatoes or Pico de gallo, chopped green onions and sliced olives. Additional toppings include sliced sweet peppers or jalapeno, diced green chiles, shredded lettuce, and/or crumbled queso fresco. *Another way to avoid a soggy or runny 7 layer dip is to use Roma tomatoes, they have more “meat” and less tomato juice to seep into your dip.