Step 1

For the bean layer, mix the refried beans and salsa together until creamy and smooth. Evenly spread in a 9X13-inch (or slightly smaller) dish.

Step 2

For the guacamole, mash the avocados, lime juice, cilantro and salt and pepper together until desired consistency (for this recipe, I like the guacamole mostly smooth with just a few small chunks). Spread the guacamole evenly over the refried beans.

Step 3

For the sour cream layer, stir together the sour cream and all the seasonings until smooth and evenly combined. Spread evenly over the guacamole, covering completely all the way to the edges so the guacamole doesn't turn brown.

Step 4

Sprinkle the cheese evenly over the sour cream followed by the tomatoes, olives, and green onions (or chives).

Step 5

Serve immediately, or cover and refrigerate until ready to serve. The dip can be made 8-12 hours in advance (and probably longer, although it might get a bit liquidy from the tomatoes if refrigerated longer than that).