Combine the refried beans and the canned jalapeño peppers in a medium bowl and set aside.

Spread the bean mixture over the bottom of your serving plate. Leave a good 1" margin between the beans and the plate edge.

Combine the sour cream with the cream cheese in another medium bowl. Depending on how soft your cream cheese is, you may need to mash it with a potato masher or blend it in a food processor. Your goal is to remove any chunks of cream cheese.

Once the cream cheese and sour cream are fully incorporated, add the taco seasoning and mix well to combine.

Spread the cream cheese mixture over the beans. Try not to push down, as that will further spread your beans.

If your salsa has a good deal of liquid, at it to a colander to drain the liquid off.

Spread the salsa over the cream cheese layer.

Sprinkle the grated cheese over the salsa.

Remove seeds and pulp from tomatoes and dice.

Slice green onions thinly.

Sprinkle the diced tomatoes and scallions over the cheese.

Drain the black olives of their brine and sprinkle them over top.

Dice the fresh jalapeño into a small mince and sprinkle. Use rubber gloves.

Cut cilantro into fine shreds and distribute.

If you will be adding avocado, wait until right before serving to dice and add it to your layered taco dip.

Serve with tortilla chips for scooping.