Instructions

Spread the bean mixture into an even layer in a 9x13-inch or 7x11-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 jalapeño, 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 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
Make ahead: The dip can be made 1 day in advance. Cover and refrigerate until ready to serve.

Storage: Cover leftovers and refrigerate for up to 2 days.

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MOST TALKED ABOUT
wlmdlp
1 Apr, 2017
This is the absolute best way to do a pot roast. Make no mistake---the browning of the meat first is essential. Also, I cook my garlic with the onions and use an Italian red wine ---not a cheap one--like a Barolo---for the de-glazing part. I serve over roasted garlic mashed potatoes----over the top, I know, but oh so good. Yes, I do still add the other potatoes mid way through cooking , just to have for the next days leftovers, if any.
How To Cook Classic Beef Pot Roast in the Oven


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I'm guessing that this taco dip originated in the northern Midwest somewhere where people have potlucks. Black olives were a thing on tacos when I was a kid - completely inauthentic, but the tacos I ate as a kid were (unseasoned) ground beef, shredded lettuce, shredded cheese & tomatoes, topped with black olives. There probably wasn't a single authentic Mexican ingredient on the list. And they were those hard Ortega shells, too. Times have changed since the 1970's, even in small towns in Wisconsin...
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