This Creamy Cheesy 7-Layer Dip Disappears Every Time (Print version)

A creamy, cheesy 7-Layer Dip with beans, guacamole, taco cream, salsa, cheddar, tomatoes, olives, and green onions.

# Ingredients:

For the bean layer

01 - 2 cans (16 oz each / 454 g each) refried beans
02 - 1 tablespoon taco seasoning
03 - 1 tablespoon lime juice
04 - 2 tablespoons salsa liquid or water, only if needed

For the creamy layers

05 - 8 oz (225 g) cream cheese, softened
06 - 1 cup (240 g) sour cream
07 - 2 tablespoons taco seasoning
08 - 1 1/2 cups (360 g) thick guacamole

For the toppings

09 - 1 cup (240 g) chunky salsa, drained well
10 - 2 cups (225 g) shredded cheddar and Monterey Jack cheese blend
11 - 1 cup (150 g) diced tomatoes, blotted dry
12 - 1/2 cup (70 g) sliced black olives
13 - 1/3 cup (35 g) sliced green onions
14 - 1 small jalapeno, thinly sliced, optional
15 - Sturdy tortilla chips, for serving

# Instructions:

01 - Beat the softened cream cheese, sour cream, and 2 tablespoons taco seasoning until smooth and spreadable.
02 - Stir the refried beans with 1 tablespoon taco seasoning and lime juice. If they are very stiff, add 1-2 tablespoons salsa liquid or water.
03 - Spread the beans into the bottom of a shallow 2-quart dish. Spread the guacamole evenly over the beans.
04 - Spread the taco cream over the guacamole from edge to edge. Work gently so the layers stay distinct.
05 - Spoon the drained salsa over the cream layer, then add the shredded cheese, tomatoes, olives, green onions, and jalapeno if using.
06 - Cover and refrigerate for at least 30 minutes or up to 24 hours. Serve cold with sturdy tortilla chips.

# Good to know:

01 - Use a shallow glass dish to show the layers and make scooping easier.
02 - Drain salsa well so the dip stays thick.
03 - Best served cold within 24 hours of assembly.

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