1cupchunky salsamild, medium, or spicy - your choice, excess liquid drained
2cupsguacamolestore-bought or homemade
3/4cupdiced yellow bell pepper
12.25 oz. can sliced olives, drained
3-4green onionssliced (about 1/3 cup)
Tortilla chips for serving
Pie plate or shallow glass serving bowlaround 10 inches in diameter is ideal
Offset spatula for easy spreading
In a medium bowl, mix together the refried beans and taco seasoning. Spread evenly in serving dish.
Top with sour cream and spread evenly.
Top with salsa and spread the best you can.
Add guacamole. Same thing - spread right to the edges.
Arrange bell pepper, cherry tomatoes, olives, and green onions over the top. I like to keep them around the perimeter because I think it looks pretty that way!
Serve immediately with loads of tortilla chips, or cover and chill for up to 8 hours before serving. (If you're making ahead of time, be sure to place a layer of plastic directly over the guacamole to prevent browning.)
* Right out of the blender, your cashew sour cream might not be quite thick enough to spread in an even layer and stay that way. You can see from my pictures that I had trouble keeping nice clean layers. It still tastes delicious, but if you want those perfect layers, I suggest refrigerating your sour cream for at least a couple of hours first.Adapted from Chelsea's Messy Apron