7 Layer Dip: Structurally Sound Recipe

Mix the 850g of refried beans with 1 tbsp taco seasoning and the 60ml of well drained salsa in a bowl.

Spread the bean mixture into the bottom of a 23x33 cm glass dish. Look for an even, flat surface with no air pockets.

In a separate bowl, beat 450g sour cream, 115g softened cream cheese, and the 28g ranch packet. Continue until velvety and smooth.

Carefully dollop the cream mixture over the beans. Use the back of a spoon to push it to the very edges to lock the beans down.

Spread 475ml of guacamole over the cream layer. Work quickly to prevent oxidation from the air.

Sprinkle 225g of freshly shredded cheddar evenly. Ensure the cheese covers the avocado completely to act as a second oxygen barrier.

Seed and dice 1 cup of Roma tomatoes. Press them with a paper towel to remove any hidden moisture.

Scatter the tomatoes, 0.5 cup olives, and 0.5 cup green onions over the cheese. Wait for the sharp aroma of onions to hit before covering.

Refrigerate for at least 1 hour. Observe the layers firming up through the side of the glass.