Irresistible Seven-Layer Taco Dip for Parties and Gatherings (Print version)

A no-cook seven-layer taco dip built for parties, with seasoned beans, guacamole, lime sour cream, cheese, tomatoes, olives, and green onions.

# Ingredients:

For the layers

01 - 2 cans (16 oz each, 900 g total) refried beans
02 - 1 packet (1 oz, 28 g) gluten-free taco seasoning
03 - 1-2 tablespoons water, only if needed to loosen beans
04 - 2 cups (480 g) sour cream
05 - 1 tablespoon fresh lime juice
06 - 2 cups (450 g) guacamole
07 - 2 cups (225 g) shredded sharp cheddar cheese
08 - 4 Roma tomatoes, seeded and diced
09 - 1 can (3.8 oz, 108 g) sliced black olives, drained
10 - 1/2 cup (50 g) sliced green onions

For serving

11 - Sturdy corn tortilla chips
12 - Pickled jalapenos, lime wedges, or cilantro, optional

# Instructions:

01 - Stir the refried beans and taco seasoning together in a bowl. If the mixture is too stiff to spread, stir in 1-2 tablespoons water.
02 - Spoon the seasoned beans into a 9x13-inch dish or a wide shallow serving dish. Spread into an even layer all the way to the edges.
03 - Stir the sour cream with lime juice until smooth. Spread it gently over the beans without pulling up the base layer.
04 - Spoon guacamole over the sour cream and spread it in an even layer. Work lightly so the layers stay distinct.
05 - Sprinkle the cheddar over the guacamole. Add diced tomatoes, drained black olives, and sliced green onions evenly across the top.
06 - Cover and refrigerate for at least 20 minutes, or up to 24 hours if adding fresh toppings later. Serve cold with sturdy tortilla chips.

# Good to know:

01 - Best served cold or lightly chilled.
02 - Add tomatoes and green onions just before serving for the freshest top layer.
03 - Do not leave the dip at room temperature for more than 2 hours.

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