First, gather and prepare your ingredients by washing veggies and draining cans to set yourself up for success. This step ensures smooth assembly and avoids any last-minute rushes.

1 Spread the refried beans mixed with half the salsa and a quarter teaspoon salt evenly in the dish for a solid base.

2 Add the mashed avocados blended with the remaining salsa, half the cilantro, finely chopped jalapeño, lime juice, and the rest of the salt on top.

3 Layer on the sour cream stirred with taco seasoning for that creamy contrast.

4 Sprinkle the grated sharp cheddar cheese uniformly over the sour cream.

5 Evenly place the diced roma tomato next.

6 Garnish with chopped scallions, thinly sliced jalapeño, the remaining cilantro, and drained sliced black olives if desired.

7 Chill in the fridge for at least an hour to let flavors blend, then serve with tortilla chips.