This crowd-pleasing dip stacks seasoned refried beans with cumin and chili powder, a chunky lime-kissed guacamole, and a bright layer of salsa for tang. Cheddar cheese melts into the mix, followed by briny black olives, juicy diced tomatoes, and a scattering of green onions and fresh cilantro on top. Every spoonful pulls up a little bit of each layer, giving you that perfect balance of creamy, tangy, and savory in one bite. It chills up firm enough to slice into clean wedges, making it an easy make-ahead option for parties or game day. Scoop it up with tortilla chips and it's a satisfying, meat-free dish that fits right into a vegetarian spread.
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In a medium bowl, stir together the refried beans, cumin, chili powder, and 1/4 tsp salt until evenly combined. Spread the seasoned bean mixture in an even layer across the bottom of a 9x13-inch baking dish or large shallow serving dish.
In a separate bowl, mash the avocados with the lime juice and 1/4 tsp salt until mostly smooth with a few small chunks remaining. Spread the guacamole evenly over the bean layer, going all the way to the edges.
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