Step 1

Use a square 8x8 or 9x9 inch pan (preferably a glass pan because it's prettier. Don't use a trifle bowl or something deep, because then people won't be able to dip down deep enough to get all the layers, and that's just tragic).

Step 2

Add the 2 cans of bean dip straight into the pan. Stir it together so it's smooth, then spread on the bottom.

Step 3

In a medium bowl, stir together sour cream, mayonnaise, and 1/4 cup homemade taco seasoning (or 1 packet taco seasoning). How much taco seasoning you want to add is completely up to you, give it a taste and add more if you like!

Step 4

Layer the sour cream mixture over the bean dip.

Step 5

Add the guacamole and spread over the top.

Step 6

Chop a few tomatoes and sprinkle those on next. You can add as many as you like.

Step 7

Chop the green onions and sprinkle them on top. You can use either the white part of the onion or the green part; green will be milder.

Step 8

Sprinkle the shredded cheese on top.

Step 9

Sprinkle with the black olives.

Step 10

Garnish the top with additional tomatoes, pico de gallo, and cilantro. Another optional layer you could add would be a small can of chopped green chiles (drained). (I would add those before the cheese layer.)

Step 11

Serve with tortilla chips and limes to squeeze over individual servings. Store covered in the fridge.

Step 12

If you want to make this ahead of time, layer the bean dip, sour cream mixture, and guacamole in the pan. Squeeze lime juice on top so your avocados don't brown. You can cover that and store it in the fridge for up to 24 hours, then add the veggies and toppings last minute.