Start by selecting the container you will be using to serve the 7 layer dip. I went with my Pyrex 6-Cup Rectangle Food Storage Container so I could build the layers in the same container I would store leftovers in.

At the base of your serving dish, spread the refried beans in an even layer.

Pour about 1/2 cup salsa over the refried beans and spread into an even layer. Add additional salsa if it does not cover the whole refried bean layer.

Next, scoop the guacamole and spread it over the layer of salsa.

Set the serving dish aside and in the container of sour cream add 1/2 tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon oregano, 1/4 teaspoon onion seasoning, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Stir to mix the spices into the sour cream.

Pour the seasoned sour cream over the guacamole and spread into an even layer.

Top the sour cream layer with a single layer of shredded lettuce, about 1/4-1/2 cup.

Sprinkle the shredded lettuce layer with diced green onion.Finish it off with diced Roma tomatoes.

Optional- chill 1 hour before serving to allow all of the flavor to soak in.