This 7 Layer Dip is creamy, fresh, and perfectly scoopable with clean layers—an easy crowd-pleasing appetizer for game day, potlucks, and parties.

– 2 cans refried beans (16 ounces each)

– 2 cups sour cream (or plain Greek yogurt)

– 1 packet taco seasoning (or 2 tablespoons, to taste)

– 2 cups guacamole (or mashed avocado with lime juice and salt)

– 1 1/2 cups thick salsa, well-drained

– 1 cup shredded cheddar cheese

– 1 cup shredded Monterey Jack cheese

– 1 cup diced tomatoes, patted dry

– 1/2 cup sliced black olives

– 1/4 cup sliced green onions

– 2 tablespoons chopped cilantro (optional)

– Tortilla chips, for serving

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1. Spread refried beans evenly in a 9×13-inch dish (or deep 8×8-inch dish). If stiff, stir beans with 1–2 tablespoons water to loosen.

2. Mix sour cream and taco seasoning until smooth. Spread over the beans.

3. Spread guacamole in an even layer.

4. Drain salsa 5–10 minutes, then spoon and spread over the guacamole.

5. Sprinkle cheddar and Monterey Jack evenly on top.

6. Top with tomatoes, olives, green onions, and cilantro if using.

7. Chill 20–30 minutes (optional) for neater scoops. Serve with sturdy tortilla chips.

– Key tip: Drain salsa and pat tomatoes dry to prevent watery dip.

– Make-ahead: Assemble up to 8 hours ahead; add tomatoes and green onions right before serving for best freshness.

– Individual cups: Layer into small clear cups for easy party servings.

– Tools: 9×13-inch dish, fine-mesh strainer, mixing bowl.