Seven Layer Dip in 15 Minutes

Instructions:

1. Mix the refried beans with water or lime juice in a small bowl. Stir until the beans are smooth and spreadable.
2. Spread the bean mixture across the bottom of the glass dish. Note: Push them all the way to the edges to create a solid anchor.
3. Whisk the sour cream and taco seasoning in a medium bowl. Mix until the color is uniform and the texture is velvety.
4. Dollop the seasoned cream over the beans. Note: Smooth it out into an opaque layer to seal the beans.
5. Spoon the mashed avocado over the cream. Press gently until it reaches the edges of the dish.
6. Add the well drained pico de gallo on top of the avocado. Note: Extra water here will ruin the Seven Layer Dip structure.
7. Sprinkle the shredded Mexican blend cheese over the tomatoes. Ensure even coverage for a consistent salty hit.
8. Scatter the sliced black olives across the cheese.
9. Top with chopped green onions and fresh cilantro. The smell of the fresh cilantro should be bright and peppery.