7 Layer Dip Recipe

Layer 1: Mix well together the refried beans, taco seasoning, & Rotel, and spread it out in a 2 quart casserole dish, e.g., 11"x7" oblong size.
16 ozs refried beans, 2½ Tablespoons taco seasoning, 10 ozs Rotel
Layer 2: Spread out the guacamole on top of the beans mixture layer.
8 ozs Guacamole
Sprinkle the cilantro across the guacamole layer.
1 Tablespoon cilantro, freeze dried
Layer 3: Spread out the sour cream on top of the guacamole layer.
16 ozs sour cream
Sprinkle the salt & garlic powder across the sour cream layer.
¾ teaspoon Garlic Powder, ¾ teaspoon salt
Layer 4: Cover the seasoned sour cream layer by adding the shredded cheddar cheese layer.
8 ozs shredded cheddar cheese
Layer 5: Top the cheddar cheese layer with evenly distributed diced tomatoes.
2 medium tomatoes
Layer 6: Sprinkle the diced green onions across the cheese & tomatoes.
4 each green onions
Layer 7: Apply the sliced black olives evenly across the top as the final layer.
2¼ ozs black olives
Cover the casserole dish with plastic wrap (or paper towel). Then, with an open hand (palm), press down across the top to compact the layers more firmly together.
Serve now. Or, for improved flavor, refrigerate the covered casserole dish for at least about 2 hours before serving.