Ultimate 7 Layer Taco Dip: Make-Ahead Party-Ready

Instructions:

1. Brown the 1 lb lean ground beef in your skillet over medium high heat. Use a spatula to break it into very small crumbles. Once it is no longer pink, drain the grease thoroughly. Stir in 2 tbsp taco seasoning and 1/4 cup water. Simmer for about 5 minutes until the liquid has evaporated and the meat is glossy.
2. In a bowl, mix the 16 oz refried beans with the seasoned beef. Spreading this warm mixture directly into the bottom of your 9x13 dish creates a solid, flavorful anchor. Note: Smoothing this layer with the back of a spoon ensures the next layers won't sink into it.
3. Using a hand mixer, beat the 8 oz softened cream cheese, 1 cup sour cream, 1 tsp garlic powder, and 1 tbsp fresh lime juice. Whip for 2 minutes until the mixture is light and holds soft peaks. Spread this carefully over the beef and bean layer, going all the way to the edges of the dish.
4. Spread the 2 cups prepared guacamole over the cream layer. Because the cream layer is fat heavy, it prevents any moisture from the guacamole from migrating downward. Smooth it out into an even sheet.
5. Take your 1 cup chunky salsa and press it through a fine mesh sieve to remove the watery juice. Spread the solids over the guacamole. This gives you all the tomato and onion flavor without the soggy bottom syndrome.
6. Sprinkle 1.5 cups shredded sharp cheddar cheese evenly across the top. Note: Shredding your own cheese from a block results in a better texture than the pre shredded stuff which is coated in starch.
7. Distribute the 3 diced Roma tomatoes, 2.25 oz sliced black olives, and 0.5 cup sliced green onions over the cheese. Press down very lightly with your palms to set the toppings into the cheese.
8. Cover the dish with plastic wrap and refrigerate for at least 30 minutes. This allows the cream cheese layer to firm up again, making the dip much easier to scoop without the layers sliding around.