Servings 10 servings
Ingredients
- 2 (16-oz.) cans refried beans
- 1 (1-oz.) package taco seasoning
- 2 cups sour cream
- 1 Tablespoon lime juice
- 2 cups guacamole
- 2 cups shredded cheddar cheese
- 4 Roma tomatoes, diced
- 1 (3.8-oz.) can sliced black olives, drained
- 1/2 cup sliced scallions
- Chips, for serving
Instructions
- In a large bowl, stir together the refried beans and taco seasoning.
- In a separate medium bowl, stir together the sour cream and lime juice.
- In a 13x9-inch dish or alternate serving dish(es), add the refried beans in an even layer. Top the beans with the sour cream, guacamole, cheese, tomatoes, black olives and scallions.
- Serve with chips for dipping.
Notes
- A 13x9-inch baking dish works well because it’s shallow, allowing for easy scooping. I like to use a taller dish (this is my favorite glass serving dish) to make for a more stunning presentation, which you can then spoon out the dip onto plates to ensure you get all seven layers.
- Make-ahead: Assemble the dip up to 24 hours in advance, leaving off the tomatoes, olives and green onions. Cover tightly with plastic wrap and refrigerate. Add the fresh toppings just before serving.
- Store leftovers: Cover tightly and refrigerate for up to 2 days. Just know that guacamole may darken slightly, but it’s still delicious!
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