Stir the taco seasoning into the refried beans and spread the mixture in an even layer over a large, flat serving plate, leaving a half inch border for the layers to spread into.

In a separate bowl, beat the sour cream and softened cream cheese together until smooth, then spread this over the bean layer edge to edge.

Stir the lime juice into the guacamole, then dollop it over the sour cream layer and spread gently so the layers below stay intact.

Scatter the shredded lettuce evenly over the guacamole, pressing lightly so it sticks.

Sprinkle the diced tomatoes over the lettuce in an even layer.

Top with the shredded cheddar cheese, covering the plate from edge to edge.

Cover the plate tightly with plastic wrap, pressing it down gently so it does not stick to the top layer, and refrigerate overnight.

Keep the dip covered and chilled until up to 8 hours before the party.

Just before serving, scatter the black olives and green onions over the top.

Add the sliced jalapeno if using, for anyone who wants extra heat.

Serve cold, straight from the fridge, with sturdy tortilla chips alongside.