Ingredients:

  • 16 oz refried beans
  • 1 tsp ground cumin
  • 1 tbsp fresh lime juice
  • 1 cup full-fat sour cream
  • 4 oz softened cream cheese
  • 2 tbsp taco seasoning
  • 2 cups prepared guacamole
  • 1 cup thick and chunky salsa, strained
  • 2 cups shredded Mexican blend cheese
  • 1 cup Roma tomatoes, seeded and diced
  • 1/2 cup sliced black olives, drained
  • 1/4 cup sliced green onions

Instructions:

  1. In a small bowl, mix the 16 oz refried beans with 1 tsp ground cumin and 1 tbsp fresh lime juice until smooth and spreadable.
  2. Layer the bean mixture into the bottom of a 9x13 dish until the surface is completely level.
  3. Combine 1 cup sour cream, 4 oz softened cream cheese, and 2 tbsp taco seasoning until no white streaks remain.
  4. Spread the cream mixture gently over the beans until the edges are sealed.
  5. Carefully spoon 2 cups of guacamole over the cream layer until the middle is slightly thicker than the sides.
  6. Pour 1 cup of salsa into a fine mesh strainer for 5 minutes until the liquid stops dripping.
  7. Scatter the strained salsa over the guacamole until evenly distributed.
  8. Sprinkle 2 cups of shredded Mexican blend cheese over the salsa until the red is barely visible.
  9. Top with 1 cup seeded/diced Roma tomatoes, 1/2 cup black olives, and 1/4 cup green onions until the dish looks like a mosaic.
  10. Place the dish in the fridge for 30 minutes until the layers feel firm to the touch.