Scoop the refried beans into the base of a serving dish (roughly 9x9) and smooth them out into an even layer.

Mix the two blocks of cream cheese with 1 cup sour cream and the 1/2 package of taco seasoning. Set aside. Note: place the cream cheese in a microwave and heat on high for 30-60 seconds to soften.

Spread roughly 2/3 of the shredded cheese in an even layer over the refried beans. Reserve the other 1/3 for garnish.

Scatter the drained salsa in small clumps over the cheese layer, then carefully spread the salsa around with a spatula so that it makes an even layer.

Scatter sliced black olives in an even layer over top of the salsa.

Scoop the cream cheese mixture into the center of the serving dish, then use a clean spatula to spread it out in an even layer.

Top the cream cheese layer with an even layer of guacamole.

TO DECORATE

If you would like to have a clean round circle in the dip, place a round plastic lid onto the smooth guacamole layer. You can then scatter toppings around the edges without messing up the middle web area.

Scatter the reserved shredded cheese around the edges, then top with small diced red and orange bell peppers or black beans for an orange and black look.

Place the remaining 1/2 cup sour cream in a freezer bag with an airtight seal. Snip a very small piece from the corner and pipe a teaspoon-sized dollop of sour cream in the middle of the guacamole.

Next, pipe three concentric circles around the sour cream 'nest'. Using a toothpick, cake tester, or knife blade, drag a thin line of sour cream outward from the center 'nest' until you reach the decorated edge. Repeat to achieve a 'spider web' effect.

Use the black beans as baby spiders along the web or create a spider using olives and black beans.