To make the refried beans, drain + rinse the can of black beans and transfer to a medium-sized bowl. Use a fork or hand mixer to roughly mash the beans to desired consistency. Add olive oil, black beans, & diced red onion to a pot over medium-high heat. Cook for 5 minutes until the onion + beans soften, and become fragrant. Add all of the spices, cooking for another 1 – 2 minutes. Stir in the hot sauce + lemon juice, stir and cook to combine the liquid. Add the heavy cream, cooking for another 1 – 2 minutes. Remove from heat and transfer to 9x13 in glass casserole dish. Spread evenly and allow to cool in the fridge.
To make the avocado layer, mash the two ripe avocados in a small bowl until smooth. Add the chopped green onion, garlic powder, onion powder, salt, pepper, + lime juice. Mix until combined.
Spread evenly onto the cooled refried bean layer.
Add the sour cream on top of the avocado layer, spread evenly.
Add the salsa on top of the sour cream layer, spread evenly.
Grate the cheddar cheese and transfer evenly on top of the salsa.
Top the cheese with the diced tomato.
Sprinkle minced onion flakes, sliced olives, and fresh cilantro.
Serve with tortilla chips!
Notes
Replace the heavy cream with plant-based milk, sour cream for vegan sour cream, and your favorite plant-based cheese to make VEGAN!Use your favorite cheese or cheese mix for this dip!Add any other layers of your choosing like lettuce, extra cheese, sour cream with taco spices, etc.!Serve this dip at ANY party!