7 Layer Dip: Ultimate Pub-Style Crowd Pleaser

Prepare the base: In a mixing bowl, combine the refried beans, 1 Tbsp lime juice, chili powder, cumin, and 1/4 tsp salt. Stir thoroughly until fully combined.

Prepare the cream base: In a separate bowl, whip the softened cream cheese and sour cream together until smooth. Stir in the taco seasoning until no lumps remain.

Make the guacamole: Mash the avocados coarsely. Stir in the remaining 2 Tbsp lime juice, 1/2 tsp salt, and black pepper. Taste and adjust seasoning.

Drain the wet ingredients: Place the salsa and the sliced olives separately into fine-mesh sieves for at least 10 minutes to drain off excess liquid. Pat dry if necessary.

Assemble Layer 1 (Beans): Spread the seasoned refried bean mixture evenly across the bottom of a 9x13 serving dish.

Assemble Layer 2 (Cream Base): Carefully spread the seasoned sour cream mixture over the beans, working gently to avoid disturbing the layer beneath.

Assemble Layer 3 (Guacamole): Distribute the guacamole evenly over the sour cream layer, smoothing gently.

Assemble Layers 4, 5, 6, & 7: Scatter the drained salsa over the guacamole (do not spread). Then, sprinkle the shredded cheese, followed by the drained black olives, and finally the sliced green onions.

Chill: Cover the dish tightly and refrigerate for a minimum of 2 hours, or ideally 4 hours, to allow the flavours to meld and the dip to set firmly.

Serve: Remove from the fridge 15 minutes before serving with sturdy tortilla chips or vegetable crudités.