Ingredients:

  • 30 oz refried beans
  • 1 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 16 oz full-fat sour cream
  • 4 oz cream cheese, softened
  • 2 tbsp low-sodium taco seasoning
  • 2 cups guacamole
  • 1.5 cups thick-style salsa, thoroughly strained
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Roma tomatoes, de-seeded and diced
  • 0.5 cup sliced black olives, drained and patted dry
  • 0.25 cup fresh cilantro, chopped
  • 3 green onions, thinly sliced

Instructions:

  1. Place the salsa in a fine-mesh strainer over a bowl and let it sit for at least 15 minutes to remove excess liquid.
  2. In a medium bowl, combine refried beans, lime juice, and cumin. Stir until smooth and spreadable.
  3. In a separate bowl, whisk together the sour cream, softened cream cheese, and taco seasoning until velvet-smooth.
  4. Layer 1 (The Anchor): Spread the bean mixture evenly across the bottom of a 9x13 inch glass baking dish until the surface is flat and smooth.
  5. Layer 2 (The Barrier): Spread the sour cream and cream cheese mixture over the bean layer. Work from the center out to avoid dragging the beans into the white layer.
  6. Layer 3: Carefully spread the guacamole over the cream layer. Press down slightly to remove air pockets that cause oxidation.
  7. Layer 4: Distribute the strained salsa solids evenly over the guacamole. Use the back of a spoon to level it without mixing the colors.
  8. Layer 5: Sprinkle the shredded cheddar cheese across the top until it completely covers the red layer.
  9. Layer 6: Add the diced tomatoes and sliced black olives.
  10. Layer 7: Garnish with sliced green onions and chopped cilantro. Chill for at least 30 minutes before serving to let the layers set into a velvety, sliceable consistency.