This crowd-pleasing party dip builds in bold layers, each one doing its own job before it all comes together in one loaded bite. A cumin-and-chili-spiced bean base sets the foundation, topped with a creamy, taco-seasoned layer of sour cream and mayo that adds richness and tang. Freshly mashed avocado with lime juice brings brightness, while a spoonful of salsa or pico de gallo keeps things fresh and juicy. Melty shredded cheddar, briny black olives, and a scatter of green onions finish it off with color, crunch, and just the right salty bite. Chilled until set and served straight from the dish with a big bowl of tortilla chips, it's an easy make-ahead favorite for game day or any gathering. This one fits right into a vegetarian spread without missing a beat.
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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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