Step 1

Drain salsa in fine mesh sieve. This keeps your dip from getting too wet.

Step 2

Add beans to a microwave-safe bowl and microwave for 30 seconds. Stir in chicken broth, or use 2-3 Tbsp of the drained salsa liquid for extra flavor!

Step 3

Spread bean mixture evenly into an 8x8, 7x9, or other 2 quart baking dish.

Step 4

Use a hand-mixer to combine softened cream cheese, sour cream, lime zest, and taco seasoning. Spread evenly on top of bean mixture.

Step 5

Spread guacamole evenly over cream cheese layer, then top with drained salsa.

Step 6

Top with shredded cheese, pico de gallo, and then green onions.

Step 7

Cover and refrigerate 30 minutes, to 1 day. Before serving, if desired, squeeze some lime juice over the top and sprinkle with cilantro. This is optional, but delicious.

Step 8

Serve with tortilla chips or veggies.