Ingredients:

  • 1 can (16 oz) refried beans
  • 1 tbsp lime juice
  • 1 tsp ground cumin
  • 8 oz cream cheese, room temperature
  • 1 cup sour cream
  • 2 tbsp taco seasoning
  • 3 large ripe avocados
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, minced
  • 1/2 tsp garlic powder
  • 1 cup chunky salsa, heavily strained
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Roma tomatoes, seeded and diced
  • 1 can (2.25 oz) sliced black olives, drained
  • 1/2 cup green onions, thinly sliced

Instructions:

  1. In a small bowl, stir the refried beans with the cumin and 1 tablespoon of lime juice until spreadable.
  2. Using an offset spatula, spread the bean mixture into a flat, even layer at the bottom of a 9x13 inch glass baking dish, pressing firmly to eliminate air pockets.
  3. In a separate bowl, use a hand mixer to beat the softened cream cheese, sour cream, and taco seasoning until velvety and stiff peaks form.
  4. Dollop the cream cheese mixture over the beans and spread carefully to the very edges of the dish to create a moisture seal.
  5. Mash the avocados with 2 tablespoons of lime juice, cilantro, and garlic powder. Layer this guacamole over the cream cheese mixture.
  6. Spread the heavily strained salsa over the guacamole layer.
  7. Top with shredded cheddar cheese, followed by the seeded diced tomatoes, drained olives, and sliced green onions.