Grab a 9-by-13-inch baking dish or similar serving bowl. Spread the 1 cup of refried black beans as your first layer across the bottom in an even coat. Use the back of a spoon to smooth it out. This foundation layer should cover the entire base with no gaps showing through underneath.

In a small bowl, mix together your 2 ripe avocados with the 1/4 cup lime juice and 1/2 teaspoon salt until you reach a chunky-guacamole texture (I personally leave it a bit textured, not completely smooth). Gently spread this avocado mixture as your second layer directly over those beans. Don't press down hard or you'll mash everything together.

Combine the 1 cup sour cream with 1 teaspoon ground cumin in a separate bowl, stirring until totally blended and smooth. Spread this creamy layer as your third tier over the guacamole. You'll notice it creates a nice light-colored contrast against the green below, which looks beautiful in the dish.

Layer your 1 cup shredded cheddar cheese as the fourth layer, sprinkling it evenly across the sour cream layer. Don't skimp here — the cheese adds richness that makes people come back for more. Make sure it covers almost the entire surface for consistent flavor in every bite.

Spread the 1/2 cup salsa as your fifth layer in an even thin coat across the cheese. I use medium salsa because it's not too spicy for kids but still has great flavor. Skip this step if your crowd can't handle any heat, or use salsa verde for something different.

Top with your 1/2 cup shredded romaine lettuce as the sixth layer, keeping it light and loosely distributed. The lettuce adds fresh crunch that contrasts with all the creamy layers underneath. Don't pack it down or it'll wilt into a sad pile within an hour.

Finish with your 1/2 cup sliced black olives scattered across the very top as the seventh and final layer. Drizzle the 2 tablespoons olive oil across everything for shine and extra flavor. Set this beauty on the table about 15 minutes before guests arrive so flavors meld together.