Ingredients

Ingredients

• 1 (16-ounce) can refried beans
• 2 large cloves garlic
• 1 teaspoon kosher salt, plus more for the tomatoes
• 4 medium avocados
• 1/4 cup freshly squeezed lime juice (from about 2 limes)
• 1/2 cup finely chopped red onion (from 1 small red onion), divided
• 2 tablespoons finely chopped unseeded jalapeño (from 1 small jalapeño, optional)
• 16 ounces sour cream
• 4 ounces cream cheese, softened
• 1 (1-ounce) package 25% less-sodium taco seasoning mix
• 2 cups salsa
• 2 cups shredded Mexican-blend cheese (8 ounces)
• 2 plum or Roma tomatoes, diced
• 1 tablespoon chopped fresh cilantro
• 1 (2.25-ounce) can sliced black olives, drained
• Tortilla chips, for serving

Instructions

1. Spread 1 (16-ounce) can refried beans into an even layer in a 9x13-inch or 7x11-inch baking dish.
2. Make garlic paste by first mincing 2 large garlic cloves, then sprinkling with 1 teaspoon kosher salt. Then hold the blunt side of the knife with both hands, and scrape the sharp end of a knife against the pile of garlic at an angle to flatten the garlic. Work the garlic back into a tidy pile and repeat, pressing and scraping the knife through the pile for 2 to 3 minutes until you have a smooth paste. Transfer the garlic paste to a large bowl.
3. Slice 4 medium avocados in half lengthwise and remove and discard the pits. Scoop the avocado flesh into the bowl of garlic. Add 1/4 cup lime juice and 1/4 cup of the finely chopped red onion, then use a fork or potato masher to mash to desired consistency. Stir in 2 tablespoons finely chopped unseeded jalapeño, if using. Spread the guacamole into an even layer on top of the refried beans.
4. Mix 16 ounces sour cream, 4 ounces softened cream cheese, and 1 (1-ounce) package 25% less-sodium taco seasoning mix together in a large mixing bowl with a hand mixer until smooth. Then spread the sour cream mixture over the guacamole into an even layer, covering covering the guacamole completely.
5. Spread 2 cups salsa over the sour cream layer, spreading into an even layer and top with 2 cups shredded Mexican-blend cheese.
6. Stir 2 diced plum tomatoes, 1 tablespoon chopped fresh cilantro, remaining 1/4 cup finely chopped red onion, and a pinch of kosher salt together in a small bowl. Scatter evenly over the cheese. Sprinkle 1 (2.25-ounce) can drained sliced black olives on top.

Recipe Notes

Make ahead: The dip can be made 1 day in advance. Cover and refrigerate until ready to serve.

Storage: Refrigerate leftovers in an airtight container for up to 2 days.