Method

• Place a clean, dry 9 x 13-inch (23 x 33 cm) baking dish on a flat work surface. Keep the sour cream and guacamole refrigerated until needed so their thicker, chilled consistency makes the layers easier to spread. The dish should be completely dry before assembly to prevent excess moisture beneath the bean layer.
• Add 1 can (16 oz / 454 g) refried beans, ready to use, to a medium mixing bowl. Measure 1 tablespoon (8 g) taco seasoning, mild or medium, from the Ingredients List and add it to the beans. Stir for approximately 1 minute, until the seasoning is evenly distributed and no dry pockets remain. The mixture should be smooth, thick, and spreadable.
• Transfer the seasoned beans to the baking dish: Use a silicone spatula or the back of a spoon to spread them into an even layer covering the bottom, approximately 1/4 inch (6 mm) thick. Smooth the surface and press gently into the corners so the base remains level and can support the next layers.
• Spoon 1 cup (240 g) sour cream, full-fat and chilled, over the bean mixture in several small dollops. Spread gently into an even layer, working from the center toward the edges. Use light pressure to keep the beans underneath from mixing into the sour cream. The surface should appear smooth and mostly white, with the bean layer still visible along the sides.
• Place 1 cup (225 g) prepared guacamole, thick and chilled, over the sour cream in small spoonfuls. Carefully connect the spoonfuls with a spatula rather than pressing down firmly. Continue until the sour cream is covered with an even green layer. Gentle spreading preserves the contrast between the two creamy layers.
• Scatter 2 cups (226 g) shredded Mexican-style cheese blend, freshly shredded or packaged, evenly over the guacamole. Distribute the cheese all the way to the edges without pressing it into the avocado mixture. The surface should be covered with loose shreds that remain distinct, creating a lightly textured layer.
• Measure 1 cup (150 g) Roma tomatoes, seeded, finely diced, and drained, as listed in the Ingredients List, and scatter them evenly over the cheese. Measure 1/2 cup (65 g) sliced black olives, thoroughly drained, and distribute them over the tomatoes in a separate layer. Finish with 1/2 cup (50 g) green onions, thinly sliced, scattered evenly over the olives as the final layer. The toppings should look evenly distributed, with no visible pools of liquid.
• Cover the assembled dish without pressing the covering into the toppings. Refrigerate at 40°F (4°C) or below for 30 minutes so the layers become firmer and easier to scoop. Remove the covering. Arrange 8 oz (227 g) sturdy corn tortilla chips, ready to serve, alongside the chilled dip. The finished dip should show distinct layers along the sides, with a thick base and fresh-looking toppings.