This layered party dip stacks bold, familiar flavors into one big shareable dish — a bean layer warmed with cumin, garlic powder, and chili powder, a cool and tangy sour cream layer, and a chunky, lime-bright guacamole spread thick across the middle. Fresh salsa or pico de gallo adds a juicy pop of color, while a generous scatter of shredded cheddar melts into every scoop. Briny black olives and sliced green onions finish it off with texture and a little crunch in every bite. Chilled until firm and served straight from the dish, it's built for scooping with sturdy tortilla chips and passing around the table. It's a reliable, crowd-pleasing pick for a gluten free spread, no matter what the occasion is.
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In a medium bowl, stir together the refried beans, ground cumin, garlic powder, and chili powder until evenly combined. Spread the seasoned beans in an even layer across the bottom of a 9x13-inch baking dish or large shallow serving dish.
In a separate bowl, stir together the sour cream, mayonnaise, and taco seasoning until smooth. Spread this mixture evenly over the bean layer.
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