Stir the chili powder into the refried beans and spread the beans in an even layer across the bottom of a wide, shallow dish or the deepest well of the board.

Spread the sour cream over the beans in a second even layer, going all the way to the edges so no bean layer peeks through.

Spoon the guacamole over the sour cream and spread it gently, guacamole tears easily so use a light hand.

Spread the salsa over the guacamole in a thin layer, a thick layer will make the dip slide when scooped.

Scatter the shredded cheese evenly over the salsa.

Top with the black olives, diced tomato and green onion in whatever pattern looks best, stripes, rings, or just scattered.

Cover and chill for at least 15 minutes, this helps the layers hold their shape when a chip goes in.

Set the dish into the center of the board, this one needs the most space of anything here.

Surround it entirely with the multigrain tortilla chips, since every layer in this dip wants a sturdy chip under it.