12.25 ounce can black olives, drained ( chopped if you like)
Instructions
Mash the avocados in a medium sized bowl. Mix in the fresh lime juice, cilantro, salsa, minced garlic, and pepper.
Blend the sour cream and taco seasoning together completely in a small bowl or measuring cup.
In a 9x13 inch dish or on a large serving platter that has a curved lip or edges ( you build up the dip so make sure it's not flat!) spread out the refried beans in an even layer. Top the beans with the sour cream mixture next, in another even layer on top. Spread the guacamole next for the third layer
. Top with the tomatoes, green onions, the shredded cheese and black olives.
For the best dip, let it sit in the fridge for an hour to let the layers blend together. This does NOT keep overnight well however.
Notes
Make sure that the tomatoes and olives are drained well, extra moisture will mean that the dip won't keep as long!Nutritional information will vary depending on products used.