Prepare the bean layer: In a medium bowl, thoroughly mix the refried beans with the entire packet of taco seasoning until the seasoning is evenly distributed.

Create the first creamy layer: In a separate bowl, beat the softened cream cheese until smooth. Gently fold in the sour cream until combined. This stops the bean layer from mixing with the sour cream/guac layer.

Assemble the first two layers: Spread the seasoned refried bean mixture evenly across the bottom of a 9x13 inch serving platter or pie dish. Next, gently spread the cream cheese/sour cream mixture over the beans.

Add the next layers: Carefully spoon the guacamole over the sour cream layer, spreading gently to avoid disturbing the layer below. Top the guacamole evenly with the salsa.

Final toppings and chilling: Sprinkle the shredded cheese evenly over the salsa layer, followed by the drained black olives. Cover the dish tightly with plastic wrap and refrigerate for at least 30 minutes (up to 4 hours) to allow the layers to set and flavors to meld.

Serve: Before serving, garnish with diced green onions. Serve cold directly from the refrigerator with plenty of sturdy tortilla chips.