Step by step

Method

4 steps

1. 1

   Stir 2 cans (15 oz each) refried beans until smooth (microwave 30–45 seconds if they're cold and stiff). Spread in an even layer in a shallow 8×8 or similar serving dish — this is your sturdy base so chips don't dig straight to the bottom.

2. 2

   Spread ½ cup sour cream gently over the beans (an offset spatula or the back of a spoon helps). Next layer ½ cup guacamole, then 1 cup chunky salsa drained of excess liquid so the dip doesn't go watery.

3. 3

   Scatter 1 cup shredded cheddar or Mexican blend, ½ cup diced tomato, ¼ cup sliced black olives, and 2 sliced scallions across the top so every scoop gets color.

4. 4

   Chill 20 minutes so the layers firm up enough to scoop cleanly. Serve with sturdy tortilla chips. You want a seven-layer bean dip with clean distinct layers and scoopable beans — not a watery mixed mush or rock-hard cold beans that break chips.