Place the cream cheese in a bowl and beat until light and fluffy. (I like to do this with an hand mixer.) Add the sour cream and the taco seasoning and stir until combined. Set aside.
In the bottom of an 11x7-inch baking dish, spread the refried beans into an even layer.
Spread the cream cheese mixture over the beans carefully, keeping everything in its own layer.
Add the guacamole next, followed by the shredded cheese.
Top with the tomatoes, olives, then the green onions.
Cover the dish and refrigerate for at least an hour before serving.
Notes
Total time does not include time for chilling.Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.