As far as classic party dips go, seven-layer dip ranks among the very best. Carefully composed and colorfully striped, it’s no wonder this dip is a key player on the tailgate snack table. It is everything you love about a taco, from the refried beans and guacamole to sour cream and pico de gallo, served dip-style — meaning it’s hearty enough for dinner, but just as appropriate to eat as a snack with friends.

Why you’ll love it

Key Ingredients in seven-layer dip

The key to the best dip is knowing which layers to focus on and which to shortcut. Here’s my advice.

Helpful tip

Use a clear, shallow casserole dish. Trifle dishes and deep glass bowls are often used for this dip because they illustrate the layers, but they make it almost impossible to get all the layers with just one dip of your chip. The better choice is a clear, shallow casserole dish, so the layers are still visible but dipping is much easier.

7-Layer Dip

Serves 10 to 12

1 (16-ounce) can refried beans

2 large cloves garlic

1 teaspoon kosher salt, plus more for the tomatoes

4 medium avocados

1/4 cup freshly squeezed lime juice (from about 2 limes)

1/2 cup finely chopped red onion (from 1 small red onion), divided

2 tablespoons finely chopped unseeded jalapeño (from 1 small jalapeno, optional)

16 ounces sour cream

4 ounces cream cheese, softened

1 (1-ounce) package 25% less-sodium taco seasoning mix

2 cups salsa

2 cups shredded Mexican-blend cheese (8 ounces)

2 plum or Roma tomatoes, diced

1 tablespoon chopped fresh cilantro

1 (2.25-ounce) can sliced black olives, drained

Tortilla chips, for serving

1. Spread one (16-ounce) can refried beans into an even layer in a 9-by-13-inch or 7-by-11-inch baking dish.

2. Make garlic paste by first mincing two large garlic cloves, then sprinkling with 1 teaspoon kosher salt. Then hold the blunt side of the knife with both hands, and scrape the sharp end of a knife against the pile of garlic at an angle to flatten the garlic. Work the garlic back into a tidy pile and repeat, pressing and scraping the knife through the pile for 2 to 3 minutes until you have a smooth paste. Transfer the garlic paste to a large bowl.

3. Slice four medium avocados in half lengthwise and remove and discard the pits. Scoop the avocado flesh into the bowl of garlic. Add 1/4 cup lime juice and 1/4 cup of the finely chopped red onion, then use a fork or potato masher to mash to desired consistency. Stir in 2 tablespoons finely chopped unseeded jalapeno, if using. Spread the guacamole into an even layer on top of the refried beans.

4. Mix 16 ounces sour cream, 4 ounces softened cream cheese, and one (1-ounce) package 25% less-sodium taco seasoning mix together in a large mixing bowl with a hand mixer until smooth. Then spread the sour cream mixture over the guacamole into an even layer, covering the guacamole completely.

5. Spread 2 cups salsa over the sour cream layer, spreading into an even layer and top with 2 cups shredded Mexican-blend cheese.

6. Stir 2 diced plum tomatoes, 1 tablespoon chopped fresh cilantro, remaining 1/4 cup finely chopped red onion, and a pinch of kosher salt together in a small bowl. Scatter evenly over the cheese. Sprinkle one (2.25-ounce) can drained sliced black olives on top. Serve with tortilla chips.

Recipe notes

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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