1-Gathering ingredients is the first move; wash and chop your tomatoes, soften the cream cheese, and measure everything out to make assembly smooth and fun. This step sets you up for success, especially if you’re a working professional squeezing in prep time. Once ready, spoon the 16 ounces of canned refried beans into a 13×9 inch casserole dish for an even base layer.

2-Next, in a bowl, mix the 8 ounces of sour cream, 8 ounces of cream cheese, and 1 packet (about 3 tablespoons) of taco seasoning until it’s nice and smooth. Spread this mixture evenly over the beans to create a creamy layer that ties everything together. Now, add the 10-12 ounces of guacamole on top, followed by the 16 ounces of chunky salsa for that zesty kick.

3-Sprinkle the 2 cups of shredded Mexican cheese blend over the salsa, then top it off with the drained contents of the 2.25 ounce can of sliced black olives and the 2-3 diced Roma tomatoes. Chill the dip for at least an hour to let flavors blend, or serve right away with chips. For dietary tweaks, substitute ingredients as needed to keep it fresh and adaptable.