Layers of beans, guacamole, sour cream, salsa, cheese, and fresh toppings create this colorful Tex-Mex party favorite.
# What You'll Need:
→ Base
01 - 1 (15 oz) can refried beans
02 - 1 tablespoon taco seasoning
→ Guacamole Layer
03 - 2 ripe avocados, peeled and pitted
04 - 1 tablespoon lime juice
05 - 1/4 teaspoon salt
06 - 1/4 cup diced red onion
07 - 1 small tomato, seeded and diced
→ Sour Cream Layer
08 - 1 cup sour cream
→ Salsa Layer
09 - 1 cup chunky salsa, drained well
→ Cheese Layer
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese
→ Toppings
12 - 1/2 cup sliced black olives
13 - 1 cup shredded iceberg lettuce
14 - 1/4 cup chopped green onions
→ For Serving
15 - Tortilla chips for dipping
# How to Make It:
01 - Combine refried beans and taco seasoning in a medium bowl until well blended. Spread mixture evenly across the bottom of a 9x13-inch serving dish, creating a smooth foundation layer.
02 - Halve avocados, remove pits, and scoop flesh into a clean bowl. Mash with lime juice and salt until reaching desired consistency. Stir in diced red onion and tomato. Spread guacamole gently over the bean layer.
03 - Dollop sour cream across the guacamole surface. Using the back of a spoon or offset spatula, spread into an even layer without disturbing the guacamole beneath.
04 - Spoon drained chunky salsa over the sour cream, distributing evenly. Work carefully to maintain distinct layers and prevent colors from bleeding together.
05 - Combine shredded cheddar and Monterey Jack cheeses in a small bowl. Scatter cheese mixture evenly over the salsa layer, covering completely.
06 - Distribute sliced black olives uniformly across the cheese layer for a briny contrast and visual appeal.
07 - Sprinkle shredded iceberg lettuce over the olives, then finish with chopped green onions scattered across the top.
08 - Cover dish tightly with plastic wrap and refrigerate for at least 1 hour to allow flavors to marry. Serve cold with plenty of tortilla chips alongside.
