In a medium bowl, combine the refried beans, drained tomatoes with chiles, and taco seasoning. Mix thoroughly until well combined and smooth. Spread this mixture evenly across the bottom of a 9x13 inch baking dish or similar serving dish, creating a compact, even layer. This bean base is your foundation—make sure it's pressed down firmly so the subsequent layers won't sink unevenly.

In a separate bowl, combine the pitted avocados, lime juice, cilantro, garlic salt, and ground cumin. Mash together until mostly smooth—I prefer leaving a few small chunks for texture rather than making it completely uniform. Gently spread this mixture evenly over the bean layer from Step 1. The lime juice prevents browning while adding brightness to the guacamole-like layer.

Dollop the sour cream over the avocado layer and spread it evenly across the top using a spatula or the back of a spoon. This layer acts as a creamy barrier that keeps the avocado from browning and adds richness to each bite. Make sure to cover the surface completely but keep it relatively thin—the goal is an even, cohesive layer.

Sprinkle the shredded cheddar cheese evenly over the sour cream layer, then add the sliced black olives, diced tomatoes, and sliced scallions in decorative layers or scattered across the top. If you like heat, finish with the crushed red pepper flakes. The beauty of this dip is in its visual layers—arrange the toppings thoughtfully so each scoop showcases all the components. I find that shredding cheese fresh from the block rather than using pre-shredded prevents clumping and gives better moisture distribution across the dip.

Refrigerate the completed dip for at least 30 minutes before serving—this allows the flavors to meld and keeps everything properly chilled. Serve with tortilla chips or your favorite dippers. The dip is best enjoyed within a few hours of assembly to maintain the texture of the avocado and toppings.