Source: Rachel Claremon

Layer 1

• 1 can refried beans

Empty the can into a microwave-safe bowl, and heat for 30-45 seconds – just enough to warm them so they are easier to spread. Spread the refried beans evenly in a large, flat-bottomed Tupperware container. (Healthier version: use canned pinto or black beans, blending them in a food processor before spreading in pan.)

Layer 2

• Salsa

Pour a thin layer of salsa over the beans and spread evenly. I generally buy a jar of runny, chunky tomato salsa, such as Pace or Ortega. This thicker type of salsa works better than fresh pico de gallo.

Layer 3

• Guacamole

Obviously the secret here is to use Rachel’s famous, homemade guacamole. For seven-layer dip, mash the guacamole more than normal so that it’s smoother and easier to spread.  Spread a thin layer of guacamole on top of the salsa. Because the salsa is pretty liquidy, this is the hardest layer to spread. Try not to mix the guacamole and salsa too much, and make sure that the guacamole completely covers the salsa all the way to the edges when you’re finished. It’s easier to drop small spoonfuls of guacamole all over and then spread each a little bit, rather than drop a bunch in the middle and try to push it all the way to the edges. I usually put a pretty thick layer of guacamole on there.

Layer 4

• Sour cream

Spread a thick layer of sour cream evenly over the guacamole.

Layers 5-7

• Shredded cheddar cheese
• Chopped black olives
• Chopped scallions

Sprinkle a thick layer of cheddar cheese evenly across all of the sour cream. Finish by sprinkling olives and scallions all over.

“I mean, what’s not to like? Custard good. Jam, good. Meat, GOOD.” – Joey Tribiani, Friends