Classic Seven-Layer Dip

The layers go down in a fixed order so each one stays visible through the side of a clear dish.

The taco seasoning is stirred into the sour cream rather than sprinkled separately, which is why the count stays at seven.

How to Make It

1. Beans spread

   Spread the refried beans in an even layer in a clear 8-inch square or similar serving dish.

2. Guacamole and sour cream

   Spread the guacamole over the beans. Stir the taco seasoning into the sour cream and spread that mixture over the guacamole.

3. Four more layers

   Add the remaining four layers in this order: shredded cheddar, diced tomato, sliced black olives and sliced green onions.

4. Chilled

   Chill 30 minutes before serving. Count the seven layers as beans, guacamole, seasoned sour cream, cheddar, tomato, olives and green onions.

Why This Recipe Works

• Spreading each layer to the edges keeps the bands sharp against the glass.
• Draining the tomato stops liquid running through the dip.
• Mixing the seasoning into the sour cream keeps the layer count at seven.
• Thirty minutes of chilling firms the layers for scooping.

Ingredient Notes

Refried beans

One 16-ounce can as the base layer.

Sour cream

One cup with a teaspoon of taco seasoning stirred in.

Diced tomato

One cup, drained so it does not water the dip.

Success Tips

• Use a clear dish so all seven layers show.
• Spread each layer gently so it does not disturb the one below.
• Add the green onions last, just before chilling.

Serving Ideas

Serve cold from the dish with tortilla chips for scooping.

Storage and Reheating