Ingredients:

  • 1 can (16 oz) traditional refried beans
  • 1 tbsp canned diced green chiles
  • 1 tsp ground cumin
  • 1 cup full-fat sour cream
  • 4 oz softened cream cheese
  • 1 packet (1 oz) taco seasoning
  • 2 tbsp fresh lime juice, divided
  • 2 cups chunky guacamole
  • 1 cup chunky salsa, strained of excess liquid
  • 2 cups shredded sharp cheddar cheese
  • 1 cup Roma tomatoes, seeded and finely diced
  • 1/2 cup green onions, thinly sliced
  • 1 can (2.25 oz) sliced black olives, drained
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. In a small mixing bowl, combine the refried beans, diced green chiles, and ground cumin. Mix until smooth.
  2. Spread the bean mixture into an even, flat layer at the bottom of a 9x9 inch glass dish using an offset spatula.
  3. Using a hand mixer or whisk, beat the sour cream, softened cream cheese, taco seasoning, and 1 tablespoon of lime juice until smooth and aerated. Spread carefully over the bean layer.
  4. Mix the remaining 1 tablespoon of lime juice into the guacamole to prevent oxidation. Spread the guacamole evenly over the cream layer.
  5. Place the salsa in a fine-mesh sieve for 2 minutes to drain excess moisture. Spread the thickened salsa over the guacamole.
  6. Distribute the shredded cheddar cheese evenly across the salsa layer.
  7. Toss the diced Roma tomatoes and sliced green onions together, then scatter them over the cheese.
  8. Finish by topping with the drained black olives and chopped fresh cilantro. Serve immediately or chill for up to 2 hours.