Layer 7: Dice 2 – 4 stalks of green onion and rough chop a bunch of cilantro (or desired amount). Drain a small can of sliced olives and layer the olives with the tomatoes on top of the cheese layer. Layer 6: For this layer, chop up the tomatoes, discarding the seeds and juice. I like to use a Mexican mix, which is a combination of 4 kinds of cheese Monterey Jack, Mild Cheddar, Queso Quesadilla, and Asadero Cheese. And you can use more to suit your preference. Layer 5: For the shredded cheese layer, any mixture of cheese will work. I like to drain my salsa in a colander to drain off some of the liquid. It won’t stay put in your seven-layer dip if it’s too runny. Drain meat and add 1 package taco seasoning (no water needed). Brown your ground beef in a medium skillet over high heat until all the pink is out. Of course, you can use any salsa you like, mild or hot, but I recommend it be thick and chunky. Layer 1: Blend cream cheese, 1 cup sour cream and 1 package taco seasoning until smooth.

Layer 4: I buy a 16-ounce jar of the thickest, chunkiest salsa I can find. Do not attempt to just spread the avocado layer because you will disrupt the soft cream cheese/sour cream layer. The easiest way to do this is to place the mashed avocado evenly around the dish in 12 to 14 spoonfuls, then, with a fork, gently scoot the avocado around in an even layer.

Spread in an even layer on top of the sour cream layer. Stir in the juice of one lime and 1/2 teaspoon of salt. Layer 3: Mash four avocados, leaving a slightly chunky texture. Combine well, then spread evenly on top of the refried bean layer. Layer 2: Mix together 8 ounces of softened cream, 8 ounces of sour cream, and 2 to 3 tablespoons of taco seasoning. Spread evenly into the bottom of a 7-inch x 11-inch serving dish or something of equivalent size. Layer 1: Drain the can of Rotel Diced Tomatoes and Green Chilies, then mix it together with a can of refried beans.

Seven layer bean dip