Betty Crocker's and Martha Stewart's recipes are both seven-layer dip recipes. Martha Stewart's seven-layer dip uses more fresh ingredients than Betty Crocker's recipe but requires more effort to make.
To make Betty Crocker's seven-layer dip, mix 16 ounces of canned refried beans with 1 ounce of taco seasoning mix. Spread the mixture on a large platter. Mix 8 ounces of cream cheese with 4.5 ounces of canned chopped green chilis and spread over the bean mixture. Top with 1 cup of salsa, 2 cups of shredded lettuce, 2 cups of shredded cheese, 1/2 cup of canned sliced olives and 1 diced tomato.
To make Martha Stewart's seven-layer dip, drain 2 cans of pinto beans, reserving the liquid. Heat 4 tablespoons of safflower oil in a pan and add 1 cup of chopped onion and 4 minced garlic cloves. Cook for 2 minutes, and stir in the drained pinto beans, cooking for 3 more minutes. Mash the mixture roughly with the back of a spoon, adding enough of the reserved liquid as necessary.
Mix 2 chopped tomatoes with 2 tablespoons of chopped onion and 1/2 teaspoon of salt. Mash 2 avocados with 1 minced pickled jalapeno pepper, 2 tablespoons of sour cream and 2 tablespoons of lemon juice. Spread the mashed beans on a platter and top with 1 cup of grated cheddar cheese, 6 sliced scallions, the tomato mixture, the avocado mixture, 1 cup of sour cream and 6 ounces of chopped black olives.