How to Make a Seven-Layer Summer Dip

If you're having a picnic or a summer party, this dip is sure to be a hit! It's easy to make, and there's no baking required.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 8x8 inch or similar sized platter or cake pan
• 9 oz. can of refried beans or bean dip
• 1/4 cup picante salsa or taco sauce
• 8 oz. quacamole (usually found around dairy section at store)
• 8 oz. sour cream
• 1 cup shredded cheese (mexican or cheddar)
• 1/4 of an onion, chopped
• pitted black olives, enough to cover the dip
• 1/2 tomato, seeded and chopped
• tortilla chips

1. 

   Mix the bean dip and salsa together to make the first layer. Spread it evenly on the platter or pan. It should be about 1/4 inch thick or more.

2. 

   Next, spread the quacamole and the sour cream on top of the bean dip and salsa. You can mix the quacamole and sour cream together before spreading, or spread them separately. Then, sprinkle the chopped onions and tomatoes evenly on top.

3. 

   Finally, sprinkle the shredded cheese, evenly covering the dip. To top it off, add the black olives. You can cut the olives in half or thirds and space them evenly on top, or you can just set the whole olives on top. You can serve it right away with chips for dipping, but it tastes best if it's been in the refridgerator for a couple hours.

Tips & Warnings

• You can add the ingredients in different layers, such as the onions and tomatoes on top of the cheese. This achieves a different look.