01 - Combine refried beans and taco seasoning in a medium mixing bowl. Stir until thoroughly incorporated. Spread evenly across the bottom of a 9x13-inch glass serving dish, creating a smooth foundation layer.
02 - Whisk sour cream and softened cream cheese in a separate bowl until completely smooth and no lumps remain. Gently spread this mixture over the bean layer using an offset spatula, working carefully to avoid disturbing the base.
03 - Halve and pit the avocados, scooping flesh into a small bowl. Add lime juice and salt. Mash with a fork until mostly smooth with small chunks remaining for texture. Spread evenly over the creamy layer.
04 - Spoon chunky salsa over the guacamole, spreading gently to the edges. Distribute evenly to maintain clean layer definition.
05 - Evenly distribute shredded cheddar or Mexican cheese blend over the salsa layer, covering completely.
06 - Layer shredded lettuce evenly over the cheese. Top with diced tomatoes, black olives, and sliced green onions, distributing each ingredient uniformly across the surface.
07 - Cover dish tightly with plastic wrap and refrigerate for minimum 1 hour, up to 24 hours, to allow flavors to meld. Serve chilled with tortilla chips arranged alongside for dipping.