Choose your serving dish: a pie plate or shallow glass serving bowl about 10 inches in diameter is ideal. Place it on a flat surface.

Prep the fresh and canned ingredients: - Dice yellow bell pepper to yield 3/4 cup. - Halve cherry tomatoes to yield 1/2 cup. - Slice 3–4 green onions to yield about 1/3 cup. - Drain excess liquid from the 1 cup chunky salsa. - Drain the 12.25 oz. can sliced olives.

In a medium bowl, combine the entire 115-ounce can vegetarian refried beans and the entire 11-ounce packet taco seasoning mix. Stir until the seasoning is evenly distributed.

Spoon the seasoned refried beans into the serving dish and use an offset spatula to spread them into an even layer across the bottom.

Spoon 1 cup vegan cashew sour cream over the bean layer and spread it evenly with the spatula.

Spoon the drained 1 cup chunky salsa over the sour cream and spread carefully to cover as much of the surface as you can without mixing layers.

Spoon 2 cups guacamole over the salsa and spread it right to the edges with the offset spatula.

If you are making the dip ahead and will chill it, press a piece of plastic wrap directly onto the surface of the guacamole to prevent browning, then cover loosely and chill for up to 8 hours. Do not add the diced bell pepper, halved cherry tomatoes, sliced green onions, or drained olives before chilling (add them just before serving).

Arrange the diced yellow bell pepper, halved cherry tomatoes, drained sliced olives, and sliced green onions over the top of the guacamole. You can place them around the perimeter or evenly across the top—arrange as you prefer for presentation.

Serve immediately with tortilla chips, or, if chilled, remove the plastic wrap, add the prepared toppings, and serve.