Warm the refried beans in a microwave safe bowl for 2-3 minutes or until easily combined when stirring together. Spread beans into a deep dish pie plate or 8x8 baking dish.
Spread the guacamole over the top of the beans.
Add the sour cream, cream cheese, and taco seasoning to a mixing bowl and beat with an electric mixer until smooth and creamy. Spread over the guacamole.
Layer on the shredded cheese, black olives, tomatoes, and green onions.
Cover tightly and refrigerate for at least 30 minutes before serving.
Serve with tortilla chips and pork rinds for dipping.
A squeeze of fresh lime juice over the top really amps up the freshness and makes the flavors pop.Scroll up to read the list of variation ideas in the blog post for tips on swapping out ingredients to make this dip perfect for you!Store tightly covered in the refrigerator for 2-3 days. The guacamole will oxidize and the tomatoes may release some liquid as it sets, but overall the dip holds up pretty well.