Instructions

• Open the 1 (16-ounce) can refried beans (or measure 2 cups homemade refried beans) into a medium bowl. Add ½ cup salsa and ¼ teaspoon sea salt; stir until evenly combined and smooth.
• In a second medium bowl, mash the 2 avocados. Stir in the remaining ¼ cup salsa, 1 finely chopped jalapeño, 2 tablespoons fresh lime juice, and the remaining ¼ teaspoon sea salt. Add half of the chopped fresh cilantro (½ cup total cilantro → use ¼ cup here) and mix to combine. Reserve the other half of the cilantro for topping.
• In a third medium bowl, stir together the 16 ounces sour cream and the taco seasoning (1 (1‑ounce) packet — listed as 3 tablespoons) until evenly blended.
• Prepare one jalapeño by thinly slicing it for the garnish. Drain the 1 (2.25‑ounce) can sliced black olives, if using. Dice the 1 roma tomato and chop the 1 bunch scallions.
• To assemble, spread the refried bean mixture in an even layer in an 8x8‑inch baking dish or a similarly sized serving dish. Spread the avocado mixture in an even layer over the beans. Spread the sour cream mixture in an even layer over the avocado.
• Evenly sprinkle 1½ cups grated sharp cheddar cheese over the sour cream layer. Top with the diced roma tomato, chopped scallions, the thin jalapeño slices, the remaining chopped cilantro, and the drained black olives (optional). Serve immediately with tortilla chips.