Layer after layer, this dip stacks up seasoned refried beans, chunky lime-kissed guacamole, and a cool, tangy sour cream layer before piling on fresh pico de gallo, briny black olives, sliced jalapeños, and a final scatter of green onion. Every layer is built from real, straightforward ingredients — mashed avocado, diced roma tomatoes, cilantro, fresh lime juice — so each bite delivers a different texture and burst of flavor. It chills into clean, distinct layers that hold their shape when you scoop through them, which makes for a great party presentation straight from the dish. This one is a solid pick for a gluten free spread, easy to set out with tortilla chips and let guests dig in without a second thought. Make it ahead, keep it chilled, and it's ready whenever the crowd shows up.
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In a mixing bowl, stir together the refried beans, cumin, garlic powder, chili powder, and 1/4 tsp salt until evenly combined. Spread the seasoned beans in an even layer across the bottom of a 9x13-inch dish.
In a separate bowl, mash the avocados with a fork or potato masher until mostly smooth with a few small chunks remaining. Stir in 2 tbsp lime juice and 1/4 tsp salt. Spread the guacamole evenly over the bean layer.
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