Ingredients
Method
Build the layers
- Spread the refried beans evenly in the bottom of a 9x13 inch baking dish, creating a smooth base layer (no gaps). Press lightly so the layer is even when you add the next topping.
- Mix the sour cream and taco seasoning until fully combined, then spread the mixture over the beans as the second layer. Aim for an even coverage so the flavor runs through every scoop.
- Sprinkle the shredded cheddar cheese over the sour cream layer in a uniform layer. Cover the surface completely so each scoop gets a cheesy bite.
- Add a layer of diced tomatoes on top of the cheddar. Spread them out evenly to create a bright red layer across the dish.
- Layer the drained sliced black olives over the tomatoes. Distribute them so you see black specks throughout rather than in one spot.
Finish and serve
- Top with diced green onions as the final savory layer. This adds a fresh crunch layer that contrasts with the creamy base.
- Sprinkle the chopped fresh cilantro just before serving. Add it at the end so the color stays vibrant and the aroma is fresh.
- Serve the dip with tortilla chips on the side. Arrange chips around the edges so scooping is easy and the layers stay visible.
Notes
For the cleanest, most vibrant “seven layers” look, spread each layer gently and evenly—don’t stir once the layers are assembled. Store leftovers covered in the refrigerator for up to 3 days; freeze is not recommended because the sour cream and toppings can change texture. For a lighter option, swap the sour cream for Greek yogurt to reduce calories while keeping the creamy layer.