Tortilla chips, for serving

Spread the bean mixture into an even layer in a 9-by-13-inch or 7-by-11-inch baking dish.

Make garlic paste by first mincing the garlic, then sprinkling with the salt. Then hold the blunt side of the knife with both hands, and scrape the sharp end of a knife against the pile of garlic at an angle to flatten the garlic. Work the garlic back into a tidy pile and repeat, pressing and scraping the knife through the pile for 2 to 3 minutes until you have a smooth paste. Transfer the garlic paste to a large bowl.

Slice the avocados in half lengthwise, and remove and discard the pits. Scoop the avocado flesh into the bowl of garlic. Add the lime juice and half of the red onion, then use a fork or potato masher to mash to desired consistency. Stir in the jalapeno, if using. Spread the guacamole into an even layer on top of the refried beans.

Mix the sour cream, cream cheese and taco seasoning together in a large mixing bowl with a hand mixer until smooth. Then spread the sour cream mixture over the guacamole into an even layer, covering the guacamole completely.

Spread the salsa over the sour cream layer, spreading into an even layer and top with the cheese.

Stir the tomato, cilantro, remaining 2 tablespoons red onion, and a pinch of salt together in a small bowl. Scatter evenly over the cheese. Sprinkle the olives on top.

Recipe notes: The dip can be made one day in advance. Cover and refrigerate until ready to serve. Cover leftovers and refrigerate for up to two days.

(Patty Catalano is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)