Ingredients:

  • 2 cans (16 oz each) refried beans
  • 1 packet (1 oz) taco seasoning
  • 1 tbsp lime juice
  • 2 cups full-fat sour cream
  • 2 cups chunky guacamole
  • 4 oz softened cream cheese
  • 1.5 cups chunky salsa, drained
  • 2 cups shredded Mexican blend cheese
  • 3 medium Roma tomatoes, diced and seeded
  • 1 can (2.25 oz) sliced black olives, drained
  • 0.5 cup finely sliced green onions

Instructions:

  1. Mix 2 cans (16 oz each) refried beans with 1 packet (1 oz) taco seasoning and 1 tbsp lime juice in a bowl until completely smooth and fragrant.
  2. Layer the bean mixture into the bottom of your 9x13 dish. Use the back of a large spoon to press it firmly into the corners.
  3. In a separate bowl, blend 2 cups full fat sour cream with 4 oz softened cream cheese until velvety and free of lumps.
  4. Spread the sour cream mixture over the beans using an offset spatula. Go all the way to the edges to create a moisture seal.
  5. Carefully spread 2 cups chunky guacamole over the sour cream layer until the white is completely covered.
  6. Place 1.5 cups chunky salsa in a fine mesh sieve for 5 minutes until most of the liquid has dripped out.
  7. Spoon the drained salsa over the guacamole. Don't press down hard, or you'll mix the layers.
  8. Sprinkle 2 cups shredded Mexican blend cheese evenly over the salsa until it forms a thick, golden blanket.
  9. Top with 3 medium Roma tomatoes (diced and seeded), 1 can (2.25 oz) sliced black olives, and 0.5 cup finely sliced green onions.
  10. Refrigerate for at least 30 minutes until the layers have firmed up and the flavors meld.